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.
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.
We must always have bacon on hand at our house. It goes in so many dishes, and is so good on its own. I have been making my own bacon for decades. Of course, homemade bacon tastes much better than store bought types.
I hesitated to post a recipe for Pâté de Campagne on Tim’s Food Obsession. The Internet is already crowded with tons of recipes for this delicious meaty terrine. The reason why I decided to write this post is to share how you can vary the process to put your own stamp on the dish.
When my friend Jim and I embarked on our project to build a meat…