Maple-bourbon cured ham
I brewed up a batch of maple-bourbon brine, which I used to cure a couple of pork tenderloins.
November 2, 2008
October 28, 2008
Chorizo-that-was
While my first attempt at Mexican-style chorizo was not entirely successful, their texture and flavour have vastly improved after being dried in the fridge overnight.
October 18, 2008
First-ever Sausages
A couple of months, back, I made my first-ever batch of sausages.
They weren’t perfect (too much chilli and, due to smear, the texture left a lot to be desired), but they were pretty damn delicious.
(more…)