Butcher's Best

Butcher's Best Where time is an ingredient, not an obstacle.

08/27/2026

We are sold out. Huge thanks the Thomas do It Center for having us out. Huge thanks to everyone who came out to see us.

Menu for today at Thomas Do it Center in Point Pleasant.
08/27/2026

Menu for today at Thomas Do it Center in Point Pleasant.

08/27/2026

We will be Thomas do It Center tomorrow 8/27 11-sold out.

Menu for today at Parchment Valley Conference Center.Open 10-Sold out
08/22/2026

Menu for today at Parchment Valley Conference Center.
Open 10-Sold out

We are back in Ripley at the Parchment Valley Conference Center in front of the Greenlee Activities Center. Sending out ...
08/21/2026

We are back in Ripley at the Parchment Valley Conference Center in front of the Greenlee Activities Center. Sending out smoke signals

Menu for the Bow Hunters Today at Parchment Valley Conference Center in Ripley. Open 10-Sold Out
08/21/2026

Menu for the Bow Hunters Today at Parchment Valley Conference Center in Ripley.
Open 10-Sold Out

Menu for Tonight at French Art Colony for their Hot Summer Nights Concert series. Featuring 10 Mile Creek tonight. Open ...
08/13/2026

Menu for Tonight at French Art Colony for their Hot Summer Nights Concert series. Featuring 10 Mile Creek tonight. Open at 6 pm
Come on out and listen to some good music have some great food. You know with Cindy and her crew it's always a great time.

08/11/2026

How i cure bacon 🥓 ❤️

08/11/2026

How i make pancetta.

A couple of things i want to mention about curing meats specifically bacon and pancetta. All spices are optional and can...
08/11/2026

A couple of things i want to mention about curing meats specifically bacon and pancetta. All spices are optional and can be adjusted freely to your own tastes.

There are a couple of ways to go about curing using salt.

One is called excess cure. Traditionally prosciutto is made this way. Basically the meat is packed in salt for a set amount of time then removed rinsed. It works fine as long as life doesn’t get in the way. Left for too long and it gets over salty.

I use what is called an equilibrium cure. This is done by calculating a percentage of salt and cure to the weight of the meat. Because there is just enough salt to cure it never gets over salted.

So that being said the salt and cure amounts are the only thing that shouldn’t be changed.

I also wanted to talk a bit about the different curing powders.
Cure #1. Is for curing meats and sausages that will be cooked before serving and have a relatively short cure time. Ie. bacon, pancetta, hams, corned beef
it contains sodium nitrite

Cure #2. Is for curing meats that will not be cooked and have a longer cure time. Ie dry cured sausages, prosciutto, speck etc.
it contains sodium nitrate and sodium nitrite. The nitrate breaks down into nitrite the sodium nitrite alone breaks down too fast for the longer cures.
This is oversimplified but the jest of it.

Address

?
Point Pleasant, WV
25550

Website

Alerts

Be the first to know and let us send you an email when Butcher's Best posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category