I've been wanting to make a pork prosciutto for a while now, but it's just too big for me and Chris to eat on our own. When I saw a...

This is a great way to make a cured smoked ham that is not too large. You start by carving out a 3-4 lb. piece of pork shoulder from a...

Tasso is a Cajun/New Orleans style smoked pork that is brined and heavily seasoned. It's a great flavoring for soups, gumbos and...

I love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....

I finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. ...

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...