Posts by Bruce Aidells

As the water content reduces it can no longer solublize as much salt and some of it comes out of solution and begins to crystallize. Also some of the crystals may actually come from protein as it ages. The same thing happens to well...

Besides heirloom varieties of pork like Duroc and Berkshire I have been working a lot with bison and other grass-finished meat. In the case of bison I feel that many are missing the boat concentrating on the steaks and roasts instead...

some chefs are paying farmers to raise on certain feeds.....ie jersey whey, or apples, talk is that some want acorns....which as far as I know has not happened yet but will be interesting..... I am thrilled that we finally have a choice...

I decided as you implied that I was a much better cook than a scientist and the fact the government was no longer willing to fund the lab where I worked made the decision to leave science and pursue my cooking career and easy one and I...

I address salami and other dry-cured meats like pancetta in my latest book, Bruce Aidells Complete Book or Pork. There are health risks in making salami discussed in this book in some detail and I would not ever recommend that you take...

There is no need for a next since I have always been doing many varied activities besides just owning a sausage company. Now that I no longer own that company that bares my name I spend more time on the other activities which include...

The dryness of ground beef is dependent on the fat content. I prefer a minimum of about 20% fat which in the old days was called ground chuck. Today even if it is called ground chuck it doesn't necessarily have to come from the chuck...

Try making lard. Its great fat for cooking a baking

The Southern Foodways is doing just such a project in their oral history project and it does include a sausage maker from Cajun country who is the uncle of Donald Link form Herbant in New Orleans. It is already happening and many young...

You ask lots of questions. La Quercia prosciutto from Iowa is as good as any I have had in Italy. The guancale and pancetta is good too. Vande Rose bacon is very special if I don't say myself. b