The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
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Author: Norm King
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
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Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
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Bresaola: cured, air dried beef eye of round
home curing has never been so easy
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Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
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