John's bacon board

Collection by John Underdahl

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cured and smoked meats

John Underdahl
to Make a Dry Curing Chamber Instructions for Making a Dry-Curing Chamber: Picture of finished With Temp. Control (parts lists included!)Instructions for Making a Dry-Curing Chamber: Picture of finished With Temp. Control (parts lists included! How To Make Sausage, How To Make Cheese, Sausage Making, Biltong, Wild Game Recipes, Smoker Recipes, Rib Recipes, Dehydrated Food, Smokehouse

How to Make a Dry Curing Chamber

The official blog of The Sausage Maker, an online resource for food makers of all kinds.

Roasted Pork Belly Recipe – How to Make It and Why You Should! Easy Roasted Pork Belly Recipe – How to Make It and Why You Should!Easy Roasted Pork Belly Recipe – How to Make It and Why You Should! Pork Recipes, Paleo Recipes, Cooking Recipes, Easy Pork Belly Recipes, Cooking Games, Pork Ham, Pork Roast, Roast Brisket, Baked Pork

Roasting Pork Belly

After curing the pork belly for 6 hours in a mixture of salt and sugar, discard any liquid that accumulated in the container. Put the belly in the oven, fat side up and cook for 1 hour at 230C, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown. Then turn the oven temperature down to 120C and cook for another hour to 1 hour 15 minutes, until the belly is tender. Remove from the oven and the pan/ovendish. Let it cool a little, when cool enough to…

How to Make German Bacon - Homemade Bacon Recipe Fried Bacon Recipes, Deep Fried Bacon, Pork Recipes, New Recipes, Smoker Recipes, How To Make Sausage, Making Sausage, Curing Bacon, Charcuterie Recipes

How to Make German Bacon - Homemade Bacon Recipe

How to make bacon using German spices and flavors. This recipe for smoked bacon spices the pork with caraway, mustard and garlic.

Making porchetta at the workshop Sausage Making, How To Make Sausage, Emergency Food, Emergency Preparedness, Special Recipes, Great Recipes, Charcuterie Meats, Dinner For 2, Food Spot

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Montreal Smoked Meat (viande fumée), is a type of kosher-style deli meat product made by salting curing beef brisket with spices, found in Montreal, Quebec, Canada. The brisket is allowed to absorb th Montreal Smoked Meat Recipe, Smoked Meat Recipes, Smoker Recipes, Beef Recipes, Cooking Recipes, Smoked Beef, Smoked Brisket, Cooking Tips, Spinach Recipes

Montreal Smoked Meat Recipe

Montreal's answer to pastrami, Montreal smoked meat more or less follows the same procedure with a couple differences in the seasoning and cut of meat that make it its own beast.