mdbasile
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My wife and I will be there. Look forward to meeting you.
For those of you in the metro Detroit area, or those willing to travel to go to heaven here is your chance to worship at the altar of the pig...Chef Brian is having an....
All Pig Dinner
Recipes From Chef Brian’s Book Charcuterie
Monday, June 19, 2006
First Course
Assorted Charcuterie
Country Terrine with Ginger Marmalade
Pork Rillettes
Smoked Garlic Sausage with Michigan Tart Cherry Mustard
Second Course
Slow Braised Hog Short Ribs
With Caramelized Onion Tart, Hand Rolled Gnocchi, Guanciale and
Mustard Sauce
Third Course
Crispy Hog Shoulder Confit Steak
With Michigan White Bean and Smoked Ham Hocks,
Werp Farms Baby Vegetables and Truffle Demi Glaze
Fourth Course
Sage and Garlic Stuffed Smoked Berkshire Hog Loin
With Creamy Caraway Cabbage, Matignon Vegetables, Pancetta,
Forest Mushroom Sauce and Crisp Celery Root
Fifth Course
Sweet Pancakes
With Maple Cured Breakfast Sausage, Chantilly Cream,
Stewed Michigan Apples and Hard Cider Reduction
For more information, go to http://www.fivelakesgrill.com
I hope to see you there
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Ron - welcome!!
If you are going to try salami, I suggest that you make sausages first. It helps one get the "feel."
Food Man -- welcome back!! What have you made so far? You started this thread with the Salmon, I know - anything else?
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If you've read this entire tome, Klary, you'll remember waaaaaay back there, that most of us started with the cured salmon...you can do that!
Actually, waaaaay back there equates to about 7 months....whoa...come to think of it we've really come along ways haven't we?
Well, I suppose that although it's been said before
"Thank you Michael and Bryan...you guys are the best!"
Here Here !!!
It is amazing what we have all learned. So much more to do too!! I am still waiting on my smoker!!
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It was major fun, and I highly recommend getting a bunch of your porkiest friends together for a similar exercise. As one of us said "in this group, there's no shame in admitting to loving pork fat."
Wow, Abra, what am amazing experience. It would be a dream to gather a crowd to share a day like the one you all had. Like Ronnie, I know a lot of kean eaters but that's where the interest ends. Bravo.
Abra - I agree -- what a awsome Pork PARTY !!!
PORK FAT DOES RULE !!!
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Mark
That stuff looks great! Congrats!
Thanks Dave!! Was fun to make and eat...!!
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Thanks Ron.
16 days... but there is still some of both hanging... I found that they were not all quite dry. I did not weight them so I am going by feel only.
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Here is my Chorizo and Tuscan left to right in all the photos.
Yummy - some of the Chorizo needs some more time. Flavor is excellent and texture seems perfect. I am very happy. I didn't even brush off the mold... I was eating some bucheron with a nice baguet and the salami's and they all had white mold on the outside!!
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I just want to post a teaser image from our Charcuterie Play Day. Twelve of us made sausage and smoked bacon and pastrami all day long, and ate and drank enough to sustain ourselves through our mighty efforts. There were five Kitchen Aids in attendance with their owners, although I think our vertical stuffer did all the stuffing, while the KAs were relegated to what they do best: grinding and binding.
This is actually an evening-after shot
Duck Sausage with Roasted Garlic and Sage on the far left, nestled in next to Chicken Sausage with Green Chile. And their friends, grilled poblano pepper, grilled plaintain, Rum-Soaked Baked Beans, and salad with walnut mayonnaise dressing.
By the way, the slo-mo sight of a folding table collapsing and four KAs crashing slowly to the floor is one you never want to see, take it from me!
I prefer the sight of those sausages!!! Yum
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Well, last weekend i finally put up in cure 2 more coppe, and took the opportunity to take pictures of the butchery. I figured people would be interested in how to "harvest" the coppa from the shoulder.
This is a boneless shoulder from costco. You can see the bone was removed on the left of the picture. The coppa is circled in blue on the right. Notice the characteristic fat striations. This is the part that is at the top of the shoulder, right above/behind the head on the back.
This picture has the shoulder flipped over, and the coppa is in my hand. It is just the backside of hte piece in the above picture in my left hand.
This is the coppa removed. How you remove it and how much meat you leave around it and shape it is not super critical..it is pretty hard to see exactly where it begins and where it ends.
This is the coppa again, just showing the fat striations. They are very evident and quite large in the middle of hte coppa.
Another picture of the coppa
If you can make bresaola, you can make coppa, it is MUCH easier than salame, as there is no acidification needed. Just salt cure, then put in casing, then hang.
good luck!
jason
Nice pictoral....thanks
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White mold question
I have collected my Chirizo and Tuscan Salami - will post once I charge my camera battery...
I have question about the white mold. I have some pretty heavy white mold on the Tuscan - do I wash it or brush it off?
Bump...
Looks like the Tuscan will need a couple more days, and the chirizo also. Still wondering about the mold.
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Ron WOW! Those are most beautiful!
Congratulations!
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White mold question
I have collected my Chirizo and Tuscan Salami - will post once I charge my camera battery...
I have question about the white mold. I have some pretty heavy white mold on the Tuscan - do I wash it or brush it off?
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I did the salmon, about 2 1/2 pounds of COSTCO salmon,so skin-off...and left it in for a total of about 80 hours (after checking it at 48). While there is nothing squishy about it, the center section 1/3 is a lighter orange than the edges, which are a dark orange. Looking at Elie's first post it appears to have some of that effect, but not as pronounced. I assume this is because I left it in longer, but someone let me know if there is a problem.
Richard - I have done about 10 Costco Salmons so far - each time I vary the recipie a bit. I pretty much stay with salt, brown sugar(light & dark) - then I use scotch, or rum and lemon or lime zest.
The reason for the color difference is the amount of concentration of the cure at the edges vs the middle. No worries -- actually the edges end to get a little "over-cured."
I have found that the salmon gets better if it sits for a few more days - I put them in a food saver bag - seems there is a bit of an osmosis(sp?) that occurs and a more even color and curing is the result. Actually I like to wait at least a week... seems to be best after that time.
Mark
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Now THAT is Food Porn!!!
After 3 months in a brine with spices and herbs, i finally tried my lardo tonight. Sliced super thin on my slicer and cracked some black pepper on it. It is fantastical. The fat is super soft, herby, and a bit salty (i'm attempting to soak it for an hour or 2 in water to remove some salt).The fatback was purchased from a farmer who raises his pigs on acorns.
For a first try it is amazing.
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Wow - that sucks!!
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Mold is Back!!! Hoping it stays the course!!!
Those with experience - good??
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Abra, I'm with Ron, those look great! But I have to think that adding some back fat would help. Even if I have a good fatty butt
I still add some fat.Jason, I just paddled the mixture, very cold, but didn't try to get the really emulsified texture.
I don't have any pictures of the mixture, but here is one of the finished product. I remember thinking when was stuffing it that perhaps the pieces of fat were too big.
Looks like the perfect salami to me!
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Abra - those are very nice -- and I agree great definition...
.. and one cannot have too much pork fat....
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From what I have determined - I washed off GOOD mold and had no bad mold...
Did I do any damage by wiping off the good mold?
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Ok all - I panicked today about mold...
After all this discussion about mold - I saw white raised chalky mold all over my salami's and FREAKED....
I rubbed them all down with 50/50 vinegar/water.... then I read the section about mold...
Sooo white mold -- the powdery stuff is ok - no?
Did I do any damage with the vinegar wipe-down? Sorry no photos, but it looked roughly like someone blew snow on parts of them...
Input is appreciated....
Thanks.
Mark
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Nice job Susan!!
Why do you feel more liquid and a longer "mix" is in order? I am always afraid that I will create a mushy emulsification if I stir to long or with more liquid.
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My wife said something funny this morning....similar to Abra's complaint about $$$ and this cookbook.
She was complaining about gaining some weight in the last 2 weeks and then realized that we have basically been eating nice fatty pork products for the last 2 weeks...
She asked if we could please eat some lighter foods for a change...
Made me realize exactly how much of these wonderfull foods we have been eating.... and one can get a little carried away...
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Jason,
For my lamb -- now sitting. I read you decided to make 2 instead of 1 -- is that because of the way the piece is shape - sort of 2 halves - 1 large 1 small?
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Mark, yes, it was at Tulio, which is a very nice place on the corner, downtown. How did you ever guess that? Your sausages are really looking good!
For the saucisson sec I started yesterday I hand-diced the back fat, to see if the added definition would be nice.
Welcome back, Jason. Thanks so much for that lamb prosciutto recipe - it's a winner.
I have family in Seattle and we've been there a couple of times... it was really just a wild guess...
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 3)
in Cooking
Posted
My quess, is that, as in any other product information sheet or statement, they are being xtra cautious. I too will at some point in the next few weeks be using Bactoferm that is over 1 month old....
I'll keep you posted too...