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REUBEN SAUSAGE

Are you a corned beef lover? I am, and one of my favorite ways to use corned
beef is on a Reuben Sandwich. In today’s post we are going to take all those
flavors and elements and turn this classic sandwich into a sausage. What cut of
meat to use? The first thing to consider is meat selection when making this
sausage. Beef Brisket is a popular cut of meat for corned beef but since we are
grinding it all
Read More



HYPNOTIC SALAMI

Salami making is what I consider “next level” charcuterie. It’s challenging,
rewarding, and will require the use of special equipment (especially if you want
it to come out amazing). What I’m about to tell you may seem a little
overwhelming but if you really want to take your charcuterie to it’s highest art
form, I want you to know that you are not alone. There are many forums dedicated
to the art of salami making and of course if you
Read More



AMAZING GUACAMOLE DIP

One of my all time favorite party foods, snack foods, toppings, dips, is
Guacamole. I realize that I may be a little biased as I did spend most of my
childhood in Mexico but I think that if you give this recipe a shot you just
might very well agree with me. Here are a few things you might find useful when
making this Guacamole Chef Knife – KOTAI (For 15% off use discount code – 2guys
)Extra Large Mortar
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SUMMER SAUSAGE – EASY VERSION

We have been getting lots of requests for an easy recipe for summer sausage.
This is that version. This recipe will deliver those classic summer sausage
flavors in only 1 day Traditionally summer sausage was made in the winter using
European preservations techniques. Salting, fermenting, smoking, then drying.
The end result was a shelf stable product that did not require refrigeration.
This made it possible to have preserved meat during the summer when storing meat
wasn’t possible. Hence the name
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CREAMED CHIPPED BEEF OVER TOAST – S.O.S

I love old school recipes!! Today’s recipe comes from the US Army and dates back
to 1910. Creamed Chipped Beef over Toast. Talk about a simple and hearty meal
that was responsible for feeding hundreds of thousands of military folk. The
original recipe calls for salted preserved meat AKA chipped Beef but in today’s
recipe we are using our very own preserved meat. Unsalted 1,000 day old dried
beef!! I realize that this isn’t a very practical ingredient so if
Read More



BILTONG

My new favorite dry cured piece of meat, this South African staple is incredibly
easy to make and mind boggling delicious! I just can’t stop eating the stuff.
Biltong falls somewhere between American Beef Jerky and Italian Bresaola. I hate
to even compare it to the two because truly it stands alone in flavor and
texture. Once you taste a piece you’ll know exactly what I’m talking about. I’ve
broken biltong down into 3 basic steps. Preparing the meat, curing
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