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Category: cured meats

  • cured meats

A Bucket of Bounty: Balkan Stuffed Cabbage Rolls

  • by Tim Artz
  • Posted on March 28, 2022

How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!

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  • cured meats

Cucumber-infused Sake Lees Cured Salmon

  • by Tim Artz
  • Posted on December 29, 2019

Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.

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  • appetizers

Riffing on that Crazy Poutine

  • by Tim Artz
  • Posted on May 22, 2018

I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.

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  • condiments

Trapani: Worth Its Salt

  • by Tim Artz
  • Posted on April 19, 2018April 19, 2018

The salt pans of the Trapani area have been in constant operation since the days of the Phoenicians.

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  • condiments

What Do You Want On Your Pizza?

  • by Tim Artz
  • Posted on April 8, 2018

“What do you want on your pizza?”

Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.

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  • cured meats

Smoked Turkey Roll

  • by Tim Artz
  • Posted on November 22, 2017

This smoked turkey roll takes a bit of work to prepare, but the resulting masterpiece can be served as the centerpiece of an easy meal, sliced for sandwiches, or as an item on an elegant charcuterie platter.

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  • appetizers

Garlic Ring Bologna

  • by Tim Artz
  • Posted on November 21, 2017November 21, 2017

Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.

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  • cured meats

Cured, Smoked Pork Loin

  • by Tim Artz
  • Posted on October 13, 2017October 13, 2017

Cured smoked pork loin is a good deli staple that can augment a platter of assorted charcuterie, or it can be eaten in sandwiches, or put into various dishes. This post will describe how to make delicious cured smoked pork loin.

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  • baking

The Path To Pizza Nirvana

  • by Tim Artz
  • Posted on August 29, 2017

From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.

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  • cured meats

I Love You, Ham!

  • by Tim Artz
  • Posted on February 3, 2017April 4, 2017

I’d dreamed of curing my own ham, but was afraid to try. What if it didn’t turn out right and I wasted a beautiful cut of pork and all that time? The more I thought about it, though, the more I was convinced that it couldn’t be that hard.

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