További ötletek tőle: Ádám
Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.

Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.

Meat Curing Chamber - Finished Sopressata

Meat Curing Chamber - Finished Sopressata

photo of Home-made Salami

photo of Home-made Salami

Chorizo Verde batch 3 after hanging a couple of days

Chorizo Verde batch 3 after hanging a couple of days

- Dry Ager húsérlelő hűtőszekrény. A tökéletesre érlelt steak csak háromhétnyire van Öntől

- Dry Ager húsérlelő hűtőszekrény. A tökéletesre érlelt steak csak háromhétnyire van Öntől

rosemary sage venison sausage

rosemary sage venison sausage

A recipe for venison sausages made with garlic and bay leaves, these venison sausages can be smoked or grilled. The recipe also works with pork, beef and lamb.

A recipe for venison sausages made with garlic and bay leaves, these venison sausages can be smoked or grilled. The recipe also works with pork, beef and lamb.

SUMMER SAUSAGE

SUMMER SAUSAGE

Roger's Venison Bologna 2 lb Ground Venison 2 TB Morton Tender Quick 1- 1/2 Liquid Smoke 1/4 C Water 1 TB Brown Sugar 1/2 tsp Black Peppercorns Mix and shape into rolls. Wrap onto waxed paper, twist ends. Refrigerate for 24 Hrs. Bake @ 325 for 45 mins. Enjoy with your favorite crackers and cheese

Roger's Venison Bologna 2 lb Ground Venison 2 TB Morton Tender Quick 1- 1/2 Liquid Smoke 1/4 C Water 1 TB Brown Sugar 1/2 tsp Black Peppercorns Mix and shape into rolls. Wrap onto waxed paper, twist ends. Refrigerate for 24 Hrs. Bake @ 325 for 45 mins. Enjoy with your favorite crackers and cheese

What a proper curing chamber looks like. Also note how red the meat is ...

What a proper curing chamber looks like. Also note how red the meat is ...