Meat

Today in Gear: February 21, 2014

Today in gear, we examine a rubber-based lint tool, made-in-the U.S.A. Salame, the history of Maserati, Beck's latest album and much more.

No fluency required

Salumi: The Craft of Italian Dry Curing

While there are endless options for flexing your culinary muscles, making your own dry cured meats is one of the best ways of calling out those hacks on Iron Chef that we can think of. Using the secret ingredient? Try making it b$^&*$#s. Authors Michael Ruhlman and Brian Polcyn know a thing or two about...

Zone your technique

Taylor Grill Surface Thermometer

You need a hot grill to sear in the juices for that High Plains Bison that was just delivered, but you also need a sub-400 degree zone to make sure your investment doesn’t go up in smoke. To make sure you’ve got your grill in order, just place the Taylor Grill Surface Thermometer ($10) directly...

Where's the beef? On your iPad of course.

Pat LaFrieda’s Big App for Meat

Steve Jobs always said the iPad was magical. We didn’t think our shiny tablets deserved that level of praise, though, until we laid eyes on the 360-degree interactive rotating meat cuts found in Pat LaFrieda’s Big App for Meat ($7). As a modern day manual for carnivores of all strips, the app contains detailed information...

Quite Elkcellent

Allen Brothers Elk Burgers

Elk is similar to Bison, in that it packs a great beefy flavor while actually being high in protein and low in fat. Bison just happens to be a little more prevalent. If you’re looking to avoid developing a “winter coat” this season, or are just eager to try something different, famed mail-order meat company...