Categories
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
The technical reasons behind brining, drying and smoking; the differences between home and industrial production, and the safety thresholds involved.
6 min read
The structure of beef tongue, poaching and peeling technique, how the smoked version differs, and ways to serve it on a cold plate.
5 min read
A practical guide to the structure of bratwurst, how it differs from other sausages, and how to cook it without splitting the casing.
6 min read
The difference between ribeye, striploin and short rib comes down to muscle work. A practical guide to matching each cut with the right cooking method.
6 min read
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