Category Archives: cure

Post St. Patrick’s Day Hash

Posted on March 19, 2015 by Scott

This is one of my favorite breakfasts of the year. There’s nothing complicated about it, and it’s easily made from the leftovers from your St. Patrick’s Day corned beef and cabbage. It’s reason enough to make more brisket than you … Continue reading →

Posted in beef, breakfast, cure, holiday | Tagged breakfast, corned beef hash, St. Patrick's Day | Leave a comment

Assorted Links 8/22/12

Posted on August 22, 2012 by Scott

Plenty of great things out there. Here’s what caught my eye in the past few weeks: Smoked porchetta di testa (From Belly to Bacon). Dill pickle gear (Food With Legs). How to Smoke Salmon (Hunter Angler Gardener Cook). Go Pig … Continue reading →

Posted in brine, cure, equipment, field trips, pickle, pork, technique | Tagged bitters, fermentation, links, pickles, pork, salmon | 3 Comments

Pork and Beans

Posted on July 11, 2012 by Scott

Last summer I made Adam Robert’s “Best Beans of Your Life” (which are actually The Barefoot Contessa’s beans, but I head about them through Adam’s blog The Amateur Gourmet), and they were really tasty. Start with dry kidney beans, add … Continue reading →

Posted in cure, pork, recipes, smoke, vegetables | Tagged beans, cassoulet, flageolet, French, pork, recipes | Leave a comment

pickled peppers and pig’s ears

Posted on June 13, 2012 by Scott

So here’s steps 2 and 3 of project pig’s ear, and a quick new favorite technique (well, old technique actually) for pickled peppers.

Posted in brine, cure, offal, pickle, pork, pressure cooker, smoke, Uncategorized, vegetables | Tagged natural pickle, offal, peppers, pickles, pig's ears, pork, Saugatuck Craft Butchery, smoke | 2 Comments

Crispy pig’s ears, step one

Posted on June 10, 2012 by Scott

I’ve decided to revisit the crispy pig’s ears that I made last year, building on their success, and tweaking the recipe just a bit to improve them. The basic gist is the same: overnight salt, coriander, crushed garlic, and orange … Continue reading →

Posted in cure, offal, pork, pressure cooker, smoke | Tagged Michael Symon, offal, pig's ears, pork, Saugatuck Craft Butchery | 1 Comment

Lamb Bellies and Saugatuck Craft Butchery

Posted on March 27, 2012 by Scott

After hearing about this place from a friend over lunch a few weeks ago, I took my first trip down to Saugatuck Craft Butchery (575 Riverside Ave, Westport CT) to see what their shop was like. In their words, it’s … Continue reading →

Posted in cure, lamb, smoke | Tagged bacon, butchers, CT, cure, lamb, lamb bacon, recipes, Saugatuck Craft Butchery, smoke, Westport | 2 Comments

What To Do With Your New Kitchen Toys

Posted on January 1, 2012 by Scott

I mentioned to the folks on Twitter and our Facebook page this week that my brother Paul made me a cold smoker for Christmas, which I’m pretty excited about. It’s the same kind of rig that he put together last … Continue reading →

Posted in baking, cure, equipment, general, pork, pressure cooker, technique | Tagged cooking, kitchen tools, pickles, pressure cooker, sausage | Leave a comment

Charcutepalooza Wrap-up: Back to Basics

Posted on December 6, 2011 by Scott

So, coming up with a plan to show off a bit of what I’ve learned this year, I figured I’d go back to the basics. We started this blog a little more than a year ago (just 2 months before Charcutepalooza … Continue reading →

Posted in bacon, brine, charcutepalooza, cure, pickle, pork, sausages | Tagged bacon, boudin blanc, charcutepalooza, pork, sauerkraut, sausages, smoke | 1 Comment

There’s Meat Hanging in the Basement

Posted on December 1, 2011 by Scott

Yep, there’s meat hanging in the basement. In our house it’s certainly not high tech, and calling it a “curing chamber” suggests a level of complexity and engineering that just isn’t present here. For this month’s Charcutepalooza challenge: curing I made 9 links … Continue reading →