Well Hung Food - Page 4 of 4 -

Duck Prosciutto Recipe

10th February 2013

Duck is one of my favorite meats so when I first heard about duck prosciutto I knew I had to try it. It’s one of the easiest charcuterie projects that you can do and I […]

Foraging…in Vietnam!

8th February 2013

Title may be a little misleading, our foraging actually took place in Wales but the canoe trip was Vietnam themed. I do appreciate that many of you reading this in Vietnam will be clueless as […]

Making a Cold Smoker

8th February 2013

Edit: the original article was written nearly six years ago. To coincide with my new youtube video I thought I should update it. First things first, what is cold smoking? Cold smoking is when […]

Biltong

4th February 2013

I first made biltong when I was about 15. My mother had been feeding it to me my whole life but it wasn’t till I went to South Africa that I actually thought it might […]

Elderflower Cordial

4th February 2013

If it wasn’t so expensive I would happily drink the stuff every day. As it is I normally ration it until a hungover morning when I can’t really face much else. Sparkling water, ice and […]

It’s rather intimidating curing pork for the first time, and biltong, gravlax, carpaccio and sushi all seem a bit tame compared to it. Eating an uncooked pork sausage that’s been hanging from some rafters seems […]

Pancetta Recipe

3rd February 2013

This is a recipe I sort of fell into by accident when left with an excess of pork belly. Whilst curing bacon and pancetta had always been on my list of things to do I […]

Chipotle

3rd February 2013

Instructions don’t really come much easier than this one. Hang chillies in cold smoke for 36 hours. Leave them to dry. Chipotles. Easy instructions can still be buggered up though. I put my oven to […]