Playing in the kitchen with Chef Eric: We chose Bresaola as our entry into beef curing meats. It’s been a great way to start our journey into making and eating our own home made charcuterie using the Steakager Pro 40 Dual Mode which keeps the meat at the right temp, humidity and air flow
We chose Lomo as our entry into curing pork. It’s been a great way to start our journey into making and eating our own home made charcuterie using the Steakager Pro 40 Dual Mode which keeps the meat at the right temp, humidity and air flow
Old school Italian method without the use of nitrates