So yes, I’m gonna go there – homemade pastrami. I’m not gonna lie, it’s a huge time commitment, but 98% of it is passive time, so no skin off your knuckles. But so freakin’ worth it. I promise you, once you do this, you will never buy pastrami again, NEVER! There are some things/tools you’re gonna need and I want to put it right out there from the start. I don’t want to spring it on you at the end and say well damn, I just wasted my time on this joker because I don’t have or want to have…
I tried my hand at making homemade Canadian bacon! Yes! It came out brilliantly! It’s the perfect recipe if you want to get into curing and don’t want a huge time commitment or if you just want the best damned Canadian bacon on the planet! Bold statement, but true. At least I think so. When I told my wife I wanted to make some homemade Canadian bacon, I saw her soul die a little bit. She hates Canadian bacon. But I finally convinced her to give up a little bit of room in the fridge for a few days to…
Homemade capicola will change your life … a little dramatic? Maybe, but you’ll be happy you made it. It’s tasty as all get out and easy as pie! Let me tell you about it… What is capicola? Capicola is a dry cured meat covered in spices. It comes from the coppa muscle and it’s located between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo). Or for us folks in the U.S., you’ll find it buried in a pork shoulder/butt. It’s used for it’s ratio of 30% fat and 70% lean meat. I had…