I am still running 30lb-50lb of meat through my smoker every month but lately I've been experimenting with making and preserving meat without cooking it at all.
Everyone that tried these, and at this point it's 60+ people, loves it.
Loins
Necks (cappocolo)
Done curing
It's best when sliced paper-thin, good thing I remembered I have a meat slicer.
Few assorted cuts with different drying periods and spice mixes.
Now I just need to add cold smoking to the process.
Everyone that tried these, and at this point it's 60+ people, loves it.
Loins
Necks (cappocolo)
Done curing
It's best when sliced paper-thin, good thing I remembered I have a meat slicer.
Few assorted cuts with different drying periods and spice mixes.
Now I just need to add cold smoking to the process.