Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesn’t need to be cooked before eating.
Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.
Try your hand at fermenting this time-honored sausage that originated in the Turkey.
Despite cultural variations, the classic, familiar spices of soujouk and basterma sausages defy the limitations of place and politics, uniting humanity through flavor.
This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.
by Meredith Leigh
This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.
Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.
Reduce food waste by creating your own fish sauce and get this seafood chef’s philosophy on food waste and sustainability.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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