you can immediately put your sausage in the smoker after stuffing (via Smoked BBQ Source). The difference with the dry-curing ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development ... a Portuguese smoke-cured pork sausage — makes a delightful ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner’s recipe. It’s also aesthetically pleasing and adds great flavor to anything you ...

In this recipe from our cookbook “Milk Street ... Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming ...

In this recipe from our cookbook "Milk Street 365 ... Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming ...