tender quick

The Unofficial Basic Meat Curing Thread The following posts are a collection of Topics / Subjects I have used for teaching Culinary Students the art of curing meats for the past 18+ years. I thought I'd share them with everyone here and help to maybe answer some common question that always...

My first try at doing pork chops on my Weber Kettle Grill with Smokenator. In the Philippines, pork chops come with a lot of extra fat, just how they sell it here. I trim it off and render it for lard. You can see two of the slices of fat, one on the plate with the chops and and the other on...

We'll call this "Part 1" Alrighty, something I've wanted to do for some time is start a thread that puts all of the pieces together for the folks beginning their adventure into charcuterie. I am in no way an expert in the field, I only know what I've been able to glean from other's...