Homemade Meats

Wet curing is readily applied both by amateurs and professionals. You can apply this method for curing all types of meat. You can prepare a very mild mixture of low salt content, but also a very salty one. You can add different ingredients to your brine to make it meet your expectations and tastes....

There is no smoking without brine-curing Even the best smoke alone will not bring the desired effect. Wherever salt could not be extracted from sea water or excavated, it was called “white gold”. This is confirmed by known mediaeval trade routes. In autumn, columns of horses carrying sacks of sal...

The natural way of preparing dishes is not only a great opportunity to start a healthy diet, but also a great hobby. Are you wondering how look the process of smoking is? Take advantage of our advice and enjoy the taste of delicate meat....

Smoking enthusiasts often encounter a problem when choosing a type of wood: how to create the color and taste of this beautiful piece of meat? Get some knowledge, make the right decision and enjoy the beautiful meat on the table....

Smoking is one of the oldest methods of food processing. Originally the only function of smoking was to preserve meat. Many people still prefer this type of meat processing and they are convinced, that only that method ensure the best flavor. Try to smoke meat at home. ...

Curing is the natural process harnessed by humans to preserve meat. How to make a prosciutto for instance? You take a hunk of meat, salt profusely and hang it to dry for a long period. Of course it’s only a brief summary of whole process, but in fact it’s really simple. So, let’s go to the kitchen!...