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Tag: cured meat

  • baking

Praise the Lard Bread

  • by Tim Artz
  • Posted on March 28, 2021

It’s lard. It’s bread. It’s delicious and it’s been around for over 100 years.

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  • main dishes

Equilibrium cured, and sous vide cooked, corned beef

  • by Tim Artz
  • Posted on March 17, 2019

Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.

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  • condiments

Miscela Esplosiva

  • by Tim Artz
  • Posted on September 8, 2018

Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.

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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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  • main dishes

As the weather cools, Cassoulet comes to mind

  • by Tim Artz
  • Posted on October 22, 2017

Fresh Tarbais beans make a big difference in this dish, but you can use dried beans, too. The beans are the highlight, but strong support comes from bacon, garlicky fresh kielbasa, and duck confit.

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  • cured meats

Sopressata

  • by Tim Artz
  • Posted on August 2, 2016April 5, 2017

  When my friend Jim and I embarked on our project to build a meat…

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  • cured meats

The Saluminator Has Landed

  • by Tim Artz
  • Posted on December 23, 2015April 6, 2017

  It’s time to introduce the newest member of the family.  We call it “The…

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  • cured meats

Sous Vide Duck Confit

  • by Tim Artz
  • Posted on December 9, 2015April 6, 2017

  Duck confit is something that I have to have on hand at all times. …

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  • main dishes

Cider Baked Virginia Country Ham

  • by Tim Artz
  • Posted on December 8, 2015April 6, 2017

Country ham is one of the greatest American food products. I live in Virginia which…

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  • cured meats

Don’t Fear The Scrapple

  • by Tim Artz
  • Posted on November 6, 2015October 21, 2018

There is a lot to like about really good scrapple, a simple mix of meat scraps, grains, rich stock, and herbs and spices. By far the best thing about it is its crisp meaty goodness.

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    March 28, 2022
  • A Bucket of Bounty: Balkan Stuffed Cabbage Rolls

    March 28, 2022
  • Praise the Lard Bread

    March 28, 2021
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    March 8, 2021
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