Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches.

There are truffle oils and truffle powders, and imitations. A whole real dried black truffle sells for lots of money, the powders are more affordable, oils are marginal. We have been using Italian imported truffle powder for years, from a reputable farm, a little goes a long way.We make fresh truffle oil from the truffle powder just before use, truffle oil spoils quickly.#GlobalApron

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all.French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese.I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees.

I include home made fresh cream cheese as part of my recipes, but it might be easier to list the recipe for cream cheese itself in here, because it is so delicious, quick and easy to make.

Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking.This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it.

Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog.

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Squash is a mild vegetable in many forms and tastes. This one is called chayote in Mexico and California, and Christophorus in Europe because Christopher Columbus brought it back from his trips.The size of an apple, it tastes like potato or cucumber or zucchini when fried or baked. Fries like bacon, 3 minutes per side. Makes a great cheese sandwich.

Cured carpaccio is ready year round for a delicious cold snack, a cold salad, on sandwiches, and appetizers. Great with a side dish of brined olives.

Its not from Philadelphia, it looks like it, but with a California twist! Home baked sour dough roll, home made garlic mayo with truffle shavings, gouda cheese, fresh shitake mushroom, onion, green pepper, and most importantly, grass fed carpaccio thin sliced fresh beef.

Farm grown fowls like chicken and duck yield free range, organic fresh livers when butchered, safe to eat fresh and tasty as liver pate. This recipe is for one fresh liver only as we butcher only one fowl at a time.Served on home made croissants, rye bread or toast from luxury bread, see our recipes.