Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by ...
In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...
Paper-thin slices of prosciutto, stiff red slices of zesty chorizo, dried Italian salami. There’s some excellent charcuterie being made by American artisans – not to mention the wide variety imported ...
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