Cure or confit an egg yolk for the ultimate garnish. Chewy, gooey, vivid and curvaceous. They just might steal the show.
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Turn beef brisket into salty, juicy, tender and deeply beefy salt beef. It’s simple to make and I guarantee you won’t be able to get enough of it.
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No need to wait for winter to enjoy this finest, most tender cut of venison. Cured and encrusted in juniper and rosemary. It’s a real treat. Yum.
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You haven’t lived until you’ve tried lamb ham. That’s right. No pork. Just lamb. Cured, rubbed and smoked. The recipe dates back to colonial times in America.
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Impress your friends with this super-simple cured fillet of beef with earthy, aromatic flavours.
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Applying a basic cure of sugar, salt and aromatics to pork belly creates perfect streaky bacon in just a week. So simple. So tasty.
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