Podcast: Play in new window | Download
Subscribe: Android | RSS | More
In this episode of Hunt Gather Talk, I talk with my friend Bob del Grosso, a professor at Drexel University in Pennsylvania who is an expert on curing meat (among other things). Where last episode was all about dry cured sausages, this one will cover whole cuts like cured duck breast, bresaola, lonzino and boneless hams.
If you want to learn more about Bob, you can contact him on Facebook.
This is a single-subject episode, so if you are into curing meats, you are in luck!
Here are some links for further information on this week’s episode:
- Links and a list of my favorite salami books. (This one is a little dated, but all these books are still super useful.)
- Again, links and a list of tools for butchering and making sausages.
- How to salt cure an egg yolk. This is what you should start with.
- My recipe for cured duck or goose breast.
- How to make bresaola, an eye round or backstrap on any red meat animal (or pork).
- An Alpine deer ham, called mocetta, it works with any red meat.
- An awesome temperature and humidity controller for your drying chamber.
- Two great Facebook groups to join that relate to this topic: The Salt Cured Pig and Sausage Debauchery.
Support the Podcast!
Keep Hank Independent.
Every bit helps!.
That should get you started. If you want more, here are all my charcuterie recipes.
Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!
Man, I’ve really been loving the podcasts lately! I’ve followed this site for a while and really enjoy it. The podcast is a great addition though, I find myself visiting the site and scouring it for recipes a lot more often after listening to the podcast. I’ve been enjoying the episodes on cured meats and look forward to you talking about smoking meats. Thanks for all of it!
Totally agree with Joshua. I look forward to these, and get excited when the next one pops up. The podcasts give a glimpse into another facet of the website, and motivate me to research and attempt something new.
Just a question, is the link to Matt Wright’s Curing Chamber Setup heading to the right page, or did you intend it to go to the page entitled: “MEAT CURING AT HOME – THE SETUP” found at the bottom of his safety write-up?
I’m not a podcast guy. If you were on TV I might watch it.
I still have have http://ahungerartist.bobdelgrosso.com/
bookmarked. Good luck to the both of you!
Thanks so much for introducing me to the magical world of curing.
My taste buds are dancing, brain is exploding ???