Caul fat is the membrane that surrounds the intestines of pigs, sheep, and cows. It can be used to wrap lean meats, roasts, sausage patties, and all sorts of sides including rice and vegetables prior to cooking. It helps your dish retain moisture while imparting a bacon-like flavor to it. In this article, I will […]
Guanciale is dry-cured pork jowl, also known as “jowl bacon.” Though hard to come by in stores, the good news is that this cut of meat is easy to prepare. It just takes a little time, the right temperature, and the right humidity.
How to make dry cured, shelf stable bacon.
The heat of a South Carolina summer is perfect for the watermelons that are thriving in my garden right now. I know when the heat of the day pushes me inside I can always count of the cool and refreshing taste of a homegrown watermelon to cool me down.