I am going through photos of the various items from Charcuterie that I made so far, including a bunch of them from last year's Charcutepalooza challenges.
Starting with the salt-cured items...Fresh bacon
My advice would be to buy a lot of pork belly - at least 6 pounds, but 10 is better (just double whatever you think you will need). Your butcher will love you and you will end up giving most of it away to friends and family, plus it freezes very well (I slice it and freeze 6 slices in a ziploc bag).Duck Prosciutto
This must be one of my favorite recipes from the book so far. It is fantastic with a (large) moulard breast, but any duck breast can do. Mine loses typically 30% weight at the end of the curing process, but I don't weight it anymore, I just judge by feel to determine if it needs further drying. I like to slice it super thin.
I've been making this on a regular basis for almost two years now. It's very good on its own as a little pre-dinner snack (with a cocktail of course), or as a garnish for soup (shown here with a root vegetable soup, from the Soup
thread).Brined Pork Chops
I can't seem find a photo of the finished product, but in any case I found them too salty for my taste.Corned Beef
This is something terribly exotic for me, having grown up in France where I had never heard of it. But it took the plunge and loved the result. The meat was extremely moist and flavorful at the end of the process. Once I had cured the corned beef, I used the recipe from Lucques to serve it (more details on the recipe in the Lucques thread
No photos as it smelled off at the end of the (long) process with pink slime as a bonus, and I ended up throwing it away.