I also love many things that are 'rice cured.' The same technique can be used for many things, pork ribs or just 1/2in thick slices of lean pork that are-those are both generally deep fried after fermentation- fish, greens, you name it! There is also a method of using powdered dry rice as a sugar so...

IMG_20210119_163109_416.jpg IMG_20210119_163109_415.jpg Top left, cooked to 60c on day 3, then smoke and dry 2 days Top right, continued drying and smoking without being cooked Bottom, uncooked , with 15percent liver. This was a small end piece, so, I'm hoping the texture won't be that loose the wh...

Man, free pig heads, love em! What a deal! I used to love making cotechino with some skin in it. Although, if you have a whole pig's worth, that's a lot. Might have to make some pork rinds, as well. Nice work on the moose, too. That's a lot of meat. I'm in Seattle, but my brother gets one about ever...

IMG_20210116_213802_246.jpg Here's a pic after fermentation. I decided to save a few links to continue drying, but the majority was cooked sous vide to 140deg F. It'll get a cold smoke a few times through the next several days of drying. Anyone have any thoughts of best drying time/temp/humidity fo...

Hello! I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I figured ...