Food Preservation Never Goes Out of Style

By On July 17, 2012 · Leave a Comment

 

 

UNIVERSITY PARK – Mid-summer is a satisfying time for home growers and gardeners. From asparagus to peas and from strawberries to rhubarb, many of our favorite fruits and vegetables ripen and become ready for picking.

Home food preservation methods allow for these fruits and vegetables, and [...]

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Check out my new page!

By On July 4, 2012 · Leave a Comment

Hey guys, check out my new blog. It is at http://www.hiveguy.com!

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Upcoming Duck/Pork Belly Goodness!

By On February 14, 2011 · Leave a Comment

Great news! For those of you that have been waiting for me to bust out the Ball jars, the wait is over!

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Dry Cured Apple Wood Smoked Bacon Charcuterie: Part 2

By On February 3, 2011 · Leave a Comment

I’ve finally busted out the big guns. That’s right folks, the real deal. Often imitated, seldom matched. Dry cured, apple wood smoked bacon is just about as good as it gets!

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Italian Bresaola Charcuterie: Part 2

By On February 3, 2011 · Leave a Comment

On this episode of The PreservedPantry.com Video Blog, I show you how to dry cure beef to make bresaola charcuterie or salumi.

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Apple Wood Smoked Canadian Bacon Charcuterie

By On January 20, 2011 · 2 Comments

This stuff is absolutely delicious! It’s a bit healthier than traditional bacon, without sacrificing even a bit of flavor.

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Dry Cured Apple Wood Smoked Bacon Charcuterie

By On January 14, 2011 · Leave a Comment

I’ve finally busted out the big guns. That’s right folks, the real deal. Often immitated, seldom matched. Dry cured, apple wood smoked bacon charcuterie is just about as good as it gets!

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It’s Bacon Charcuterie Time!

By On January 13, 2011 · Leave a Comment

Tomorrow I’ll be filming Part 2 of the Italian Bresaola Charcuterie series, and I’ll also be starting Dry Cured Maple Bacon and Smoke cured Ham Hocks Charcuterie. Make sure you keep an eye out this weekend for delicious new videos!

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Northern Italian Bresaola Charcuterie: Part 1

By On January 9, 2011 · 2 Comments

On this episode of The PreservedPantry.com Video Blog, I show you how to dry cure beef to make bresaola charcuterie or salumi. This is NOT chipped beef! This is the real deal, Bresaola, straight from The Alps in Northern Italy.

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Traditional Portuguese Chourico Charcuterie: Part 3

By On January 7, 2011 · Leave a Comment

In this episode I show you how to take the traditional Portuguese chourico sausage charcuterie that you made in Episodes 1 & 2, ferment them, cold smoke them and age them to perfection.

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