Inside the restaurant's curing chamber, Bracha keeps a dehumidifier and humidity meter. Ideal levels are in the 60 to 65 percent humidity range — not the 70 to 80 percent that is standard in South Florida's great outdoors. Temperatures are typically kept around 60 degrees Fahrenheit.

After discovering the craft, the chef began making bigger plans for his charcuterie. Now he dreams of opening a specialty shop with custom-built chambers where he can hang larger cuts like hams.

The craft of curing and smoking meats is not reserved solely for fine-dining restaurants. At Josh's Deli in Surfside, owner Joshua Marcus offers corned pork butts, 14-day-cured pastrami, seven-day-cured beef tongue, and house-smoked bacon.

At Oak Tavern, the meats hang in a special low-humidity case.
At Oak Tavern, the meats hang in a special low-humidity case.

Location Info

Map

Oak Tavern

35 NE 40th St.
Miami, FL 33137

Category: Bars and Clubs

Region: Midtown/Wynwood/Design District

Michael's Genuine Food & Drink

130 NE 40th St.
Miami, FL 33137

Category: Restaurant > Contemporary

Region: Central Dade

Josh's Delicatessen and Appetizing

9517 Harding Ave.
Surfside, FL 33154

Category: Restaurant > Deli

Region: North Dade

Details

Josh's Deli
305-397-8494; joshsdeli.com
Open daily 8:30 a.m. to 3:30 p.m.

Michael's Genuine Food & Drink
305-573-5550; michaelsgenuine.com/miami
Lunch Monday to Friday 11:30 a.m. to 3 p.m.;brunch Sunday 11 a.m. to 2:30 p.m.; and dinner Monday to Thursday 5:30 to 11 p.m., Friday and Saturday 5:30 p.m. to midnight, and Sunday 5:30 to 10 p.m.

Oak Tavern
786-391-1818; oaktavernmiami.com
Lunch Monday to Friday noon to 3 p.m.; dinner Sunday to Wednesday 6 to 10:30 p.m. and Thursday to Saturday 6 p.m. to midnight.

The bacon-making begins with a cut of pork belly, which is cured for seven days in a mixture of pink salt, salt, juniper berries, coriander, red-pepper flakes, onion powder, smoked paprika, thyme, and garlic powder. It is flipped daily, then smoked for three hours with apple and hickory wood.

Like Bracha, Marcus hopes to one day take his love for preserved meats to a higher level. He longs to visit Italy, apprentice with master charcutiers, and return home to open an Italian-style sub shop.

The rise of locally produced charcuterie signals something more than just these chefs' personal passion. It symbolizes a more mature outlook for the city's dining scene. "Everything in the Miami scene is evolving in the right direction, and this is just one of the steps that we are taking into becoming a restaurant town where different things are made properly and by hand," Marcus says.

Adds Bracha: "This is really just all about going back to basics."

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3 comments
Street Art
Street Art

THIS IS WHAT MAKES THE NEW TIMES A GREAT PUBLICATION, FEATURING LOCAL MERCHANTS DOING SOMETHING OUT OF THE ORDINARY !!

 
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