Finished Bresaola Cured Meat Hanging

Dry Curing: The Tastiest Way to Preserve Meat – Real Food

Bak Kua (Malaysian Jerky): Certain food brings back nostalgic memories of the bygone times and the tastes linger in one’s mind and transcend time, for example: bak kua (肉干) or Malaysian version of jerky–little squares of dry-treated meat charcoal-grilled to perfection, with flavors so sublime words can’t even begin to describe.

Bak Kua (Malaysian Jerky)

Bak Kua (Malaysian Jerky): or Malaysian version of jerky–little squares of dry-treated meat charcoal-grilled to perfection, with flavors so sublime words can’t even begin to describe.

I have a new curing project for you, and I’m excited because it’s so easy! Duck Ham. There’s no heat involved in this one, just an overnight cure and then air-drying– and this duck ham only takes a week from start to finish! So if you would like to try making your own cured meats …

Duck Ham: A Super Easy Curing Project

Duck Ham A Super-Easy Meat Curing Project Ready in 2 weeks! (my butcher shop sells this and it is very expensive)

Making Duck Breast Prosciutto | Salted & Styled

Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery.

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

Колбаса домашняя свиная с курицей ингредиенты

Колбаса домашняя свиная с курицей ингредиенты

Home-made duck prosciutto (He Needs Food)

Home-made duck prosciutto

Home-made duck prosciutto (He Needs Food) - something different to do with the breasts of our annual confit-thigh/leg ducks

Рецепт соления сала, сухой посол сала, сало в луковой шелухе, засолка сала в рассоле

Рецепт соления сала, сухой посол сала, сало в луковой шелухе, засолка сала в рассоле

Ингредиенты — сало горячего засола:   Вода — 1 л  Свиное сало с прослойками мяса — 1 кг  Луковая шелуха — 3 горсти  Лавровый лист — 2 шт...

Ингредиенты — сало горячего засола: Вода — 1 л Свиное сало с прослойками мяса — 1 кг Луковая шелуха — 3 горсти Лавровый лист — 2 шт...

Полендвица - рецепт с пошаговыми фото / Меню недели

Полендвица

Полендвица - рецепт с пошаговыми фото / Меню недели

Грудинка сухого посола подкопченная - кулинарный рецепт

ДЕЛИКАТЕСЫ СВОИМИ РУКАМИ

Грудинка сухого посола подкопченная - кулинарный рецепт

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta. (Photo: Benjamin Norman for The New York Times)

Duck Prosciutto

Duck Prosciutto adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn - use as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta

Теперь готовлю сало только так!

Нежнее сала вы не пробовали. И не нужно долго ждать — едим практически сразу!

Теперь готовлю сало только так!

Полендвица - кулинарный рецепт

Полендвица - кулинарный рецепт

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