Not too long ago I expressed some excitement about making a Carbonara with the pancetta from this pig. Although I love that pancetta like a brother, guanciale is the traditional main ingredient in this age old pasta dish. As … Read the rest
We smoked this at 250 degrees F until the internal temperature was 150 and it took less then 3 hours over apple and white oak. Many of the charcuterie I do is very time consuming and labor intensive which … Read the rest
Although I am a sucker for all salted porky treats, this is always a favorite. Simple-traditional- Hot Capocollo First is is salted, then washed with red wine. After that we dry it out for a few hours and coat … Read the rest
This is the first thing I smoked with this years pig. Simple garlic, honey, and fresh herb brine. Then smoked for 4 hours on apple and white oak. Great flavor, light smoke…I would do it again.
Adam Perry Lang is truly a master on a BBQ. This is his apple brine, apple glazed, apple smoked pork shoulder. It took 14 hours after all said and done but maaaan was it worth it. His technique is … Read the rest
I had rosemary, sage, thyme, parley, and oregano growing in the garden so I Finley chopped them with garlic and lemon zest. This marinated for 2 days in the … Read the rest
I marinated this fresh ham with garlic, oil, herbs from the garden-sage, rosemary, oregano, parsley, salt and black pepper over night.