Jump to content

Search the Community

Showing results for tags 'Charcuterie'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


Found 435 results

  1. Hi all, I've made some batches of duck leg confit and pork belly confit following the recipes in "Charcuterie" by Ruhlman and Polcyn. I'm pretty new to confit in general, so I'm wondering about the dry cure that is usually applied to meat that is to be used for confit. Why do we do it? It often involves significant amounts of salt, so I'm wondering if it's done for flavour, conservation purposes, or perhaps both? Would uncured, confited duck legs spoil quicker or simply taste less?
  2. I am first time poster (Have lurked here fior 5+ years)... I have made Pastrami a number of times with reasonable success, but have never made Montreal smoked meat... I have finally found a recipe for Smoked meat (Mile End Cookbook) and want to have a go at it.....As well as Pastrami....I have bought a whole un-trimmed brisket (flat and point (deckel) attached for my smoked meat as well as a plate (navel) for my pastrami.... I will be dry curing both cuts (whole brisket for smoked meat & plate (navel) for pastrami) (obviously different curing & spicing processes)....I shall be smoking them together with either cherry, apple or oak..(suggestions as to which wood will be appreciated). As my whole brisket is approx. 10 lbs and my plate is about 7 lbs. I am going to have more pastrami/smoked meat than I can reasonably consume in a few days.... My question is: I have a "Foodsaver" vacuum sealer and want to package into 2-3 lb. portions for use at a later date....My thought is to take the process through curing/spicing/smoking and then portion and vacuum pack for later use. I would then finish with the steaming just prior to consuming.... Question #1.......How long will the vacuum sealed pastrami/smoked meat last in the fridge??? Question #2. ...Can I freeze the vacuum sealed packages without loss of quality for a longer period of time, say 1-2 months...??? Question #3....Should I steam the meat prior to vacuum sealing, freezing etc.??? Any suggestions would be greatly appreciated.. Thanks Mike
  3. Hi, I did one of my first attemts at sausage making yesterday; and had a rather frustrating experience with my Kenwood Chef sausage filler attachment. I had to press really hard to get anything to come out of the nozzle, and the "plastic stuffer" was hard to get up again, because of the vacum beeing produced. The meat was gooy and a mashy when it finally got into the casings. Is this attachment any good at all, or did I do something wrong, like pressing down to hard? I sure was hard work, I got a real good workout. I sous vided the sausages to 61.5c and shock-chilled. I have not tasted them yet; but they look almost like emulsified sausages (not intended!) - I am hoping for great taste and sub-par texture :-)
  4. Has anyone used the LEM Meat grinders? I have been using the attachment on my Hobart mixer 20QT, but it does not quite do the job as weel as I would like. IE: clogging of some of the holes, not uniform grind etc. I'm not sure if this is due to sloppy tolerances of the die plates and blade or not. I always chill the grinder and make sure the meat is cold usually start off on a 3/4 die and go down to a 3/16. I'm curious if the commercial grinders are any better with this? I have been looking at the LEM 780 3/4 hp unit.
  5. Maybe my google mojo is wearing thin these days - but is there a supplier anywhere that carries the full line of boars head products online? I've found a few random products, but alas, nothing complete. And not what I want (corned beef, pastrami, small hard pepperoni). I know there's better products, but I've got a bit of an emotional connection to the BH product and there's nothing within hundreds of miles of me... Any ideas?
  6. I saw this link today to an article at npr.org on how chocolate and bacon are making more appearances than ever. Anyone ever tried things like this? I dipped some bacon in dark chocolate a week or so ago after having a number of people ask me about it. I have to say, it wasn't terrible, but not my favorite result. Comments?
  7. I'm a big fan of pastrami and a big fan of lengua tacos, so when I saw a tongue at the butcher's shop I immediately thought "tonguestrami!" I've never had it before, but I know it exists and it sounds delicious. I'm going to use the Modernist Cuisine recipe, seeing as I've got copious amounts of the spice rub on hand, but I had a couple questions: First, do I need to skin the tongue? I always find my lengua more appetizing if this step has been followed, but am not sure if it's necessary if it is going to be sliced. I was thinking about blanching and peeling after the cure and before the cook. Second, what is the best temp/time to cook sous vide for a good sliceable texture? MC lists 154 F for 12 for a tender, juicy texture but don't know if thats equates to what I want. Other recipes seem to show much longer cooking times, like 24-48 hours, so I just want to make sure that I get the right formula. Thanks!
  8. Tatoosh

    Hot Dog Fiasco

    I just started making my own hotdogs. The first two tries were fairly successful. I use a recipe found in Len Poli's collection of sausage recipes. I adapted it to use lean beef and pork fat. I then smoke them with hickory. Normally until they are 130F or so. Then I vac pack and sous vide to the recommended 151F finish temperature. However, many folks will simply put them in a water bath, no sous vide, and finish that way. Last time I decided to do mix the approach a bit. I used my sous vide setup, but instead of vac packing, I simply put in heavier ziplock style bags, added water, and finished that way. The result was disasterous. The fat leached out of the hotdogs and left me with a very dry product. And this puzzles me greatly. At the 151F temperature, there shouldn't be any serious loss of fat. That is the lower end of what a street vendor should be keeping his hotdogs at in a cart. And those can sit for quite awhile before they are sold. I had expected to lose some flavor to the water in the ziplock, but not all the hotdogs moisture. Any ideas what would be causing that? I have cooked these hotdogs in boiling water, they come out fine. But sit for an hour or more in a bath and they become barely edible. Size of dogs: about a 1 inch "dinner dog" using 26ml or 28ml collagen casing. Photo below is the normal setup, not with water in the ziplock. - and we make sure they are all submerged.
  9. Well, I finally cracked open my copy of Charcuterie. I've had a quick look at the thread(s) and index of the big thread here and I'n not sure if this has been discussed there (probably) but perhaps it warrants its own thread. In any event, I've started thinking about what I need to start having a go at the recipes and began looking at what I need and have started - as have many readers of the book, apparently - the futile search to find things like pink salt here. A quick google search provided a few leads which all proved fruitless. There seems to be a belief that pink salt is illegal to sell here (Ontario). I did a search of the statutes - it's not. But I've been told that at a couple places. It can be readily ordered online. But, I'm digressing a little bit. I had a chat with the butcher at the sausage place in St. Lawrence Market. His take on it was that it was probably hard to find because people/ restaurants want more"natural" products and so are moving away from the use of nitrites. So, do you think this is actually the case? And if so, what are the alternatives. I asked if I could just use salt, and his take on it was yes, but it's not going to give the pink coloration. I believe Ruhlman and Polcyn attribute same antibacterial properties to the nitrites as well though, and particularly to guard against botulism. So, is just using salt bad, and potentially dangerous, advice? And, just to be clear, I'm not talking about dry cured stuff that requires nitrates and nitrites. Cheers, Geoff
  10. Nothing is better than to pull a "little gem" out of the fridge for a quick meal. I had a home-cured hickory duck breast lying around and decided to make a quick salad of it. This is "duck ham" from "charcuterie the art of salting smoking and curing". I toasted some almonds, made a vinaigrette and threw in some deep fried chevre. The shallow fried cheese turned out great, but it was not really needed for the dish. Nor did it bring anything extra "to the table" so to speak :-) But, it was an interesting experiment. (I wrapped pieces in a thin spring roll sheet). I am not very happy about the skin of my hot smoked breasts. It's black and hard. I think I might remove it before serving next time around. The texture of the duck is absolutely amazing. Love it on sandwiches as well. Yummy
  11. I found a link here, on egullet, for a recipe of pancetta. I was amused by the sentence at the bottom "pancetta is not meant to be eaten uncooked". Is it just cultural? I grew up eating it. In my university cafeteria in Milan, it was the cheapest panino on sale, only 1,000 lire at the time. Nice and comforting for me a panino with pancetta dolce (the fattier pancetta). So, why not eating it raw? And lardo?
  12. Any thoughts? Tried making one following a chorizo recipe. Epic fail My thoughts: Needs 60 day cure to give it a stringy texture. Maybe needs an injection of bacteria. I don't know, I'm at a loss... that's why I'm asking for help Best regards.
  13. Please excuse my ignorance; I do not cook much with pork. I have a recipe in French that calls for "ventreche de cochon". I know this translates literally to "belly of pork". However, I am wondering if this is specific to raw, or some sort of cured product. The recipe calls for the ventreche de cochon to be sliced paper thin on a deli slicer, and it is briefly sauteed (3 minutes) into a fricassee of escargot. Does raw pork belly seem right to use in this scenario?
  14. In a recently received gift basket, I got a large package of Andouille sausages from D'Artagnan. Since I limit my rare occasion of meat consumption to fish and shellfish, I have no idea what to do with them except as flavoring agents in Gumbo and Paella. Does anyone have any ideas? I don't mind cooking them, I just don't want to eat them.
  15. I am following the directions in Ruhlman and Polcyn's Charcuterie for the fennel cured salmon and am wondering if it is okay to cure the salmon in a ziploc bag. I regularly use ziplocs to cure bacon so I'm thinking there probably isn't any issue. They talk about using foil but that seems less convenient and I can get most of the air out of a ziploc so the cure covers the salmon more evenly. Anyone have any thoughts? Thanks
  16. Hello all, So I just got my grinder attachment for my Kitchenaid, and my sausage stuffer will be coming soon. I'm interested in trying to make some sausages for the first time when they come in, but most of the recipes I've found call for pork fatback as the fat component of the sausage. The grocers near me aren't that great, and I haven't been able to source any locally. I do have about a pound of leftover duck fat in the fridge though. I'm not sure what particular properties of fatback make it so popular for sausage making, but do you think frozen duck fat would be a serviceable substitute? Thanks much, Justin
  17. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)] As all readers of the massive Charcuterie topic topic know, it has become unwieldy. Thus we offer this new index, to aid readers in finding all of the information our members have contributed over the years. We ask that, as discussion continues in this new topic/section, posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. For general charcuterie discussions that are not focused on recipes from this book, you will find many other topics devoted to them. Thank you for participating! We look forward to more great contributions in this topic!
  18. I thought this would catch the interest of some of you after reading the interesting debate on the best way to cook a steak. Tim Hayward wrote a piece on the best way to cook a sausgage on his Guardian blog: http://www.guardian.co.uk/lifeandstyle/wor.../nov/11/sausage Comments?
  19. I'm sure this matter has been discussed in part or whole somewhere on egullet, but after 20 minutes of various searches I sure can't find it! ]So, thanks for a pointer if you know of a previous thread. In short, I recently cut down a coppa I made and the end product ended up having too salty a taste. I've made this recipe several times with great success. This time, I'm positive the extra saltiness has to do with the fact that, due to an personal emergency, it had to spend too much time in the salt cure before it was hung (as in over a week extra). This raises a few questions for me about procedures and troubleshooting. 1. First, obviously, any suggestions for an after-the-fact how to rectify this too-salty coppa? Of course, I could chop it up and mix it into some sort of cooked dishes, but in this case, I'm specifically curious about ideas to rescue it to make it more palatable to eat on it's own. I'm open to experimentation. 2. Given that I knew that it had spent too long in the cure, what would have you advised that I had done previous to air curing? I gave it a good vinegar and water washing and about a 1 hour cold water bath before hanging. 3. Can a too-salty result be the result of too much salt in the cure? I wouldn't think so, but now I'm curious. It's been my experience that the amount of salt is less of an issue than the length of time it spends curing. I've always relied on visual cues and firmness. Thanks for any ideas.
  20. I am looking for good online collections of sausage/bacon/ham recipes and reviews on the quality of the recipes. So far I've located: Jason Molinari's excellent blog: http://curedmeats.blogspot.com/ Len Poli's Collection: http://lpoli.50webs.com/Sausage%20recipes.htm The Spicy Sausage: http://thespicysausage.com/sausagemakingrecipes.htm
  21. We all know you can brine a bird, smoke a turkey, etc... I am looking for info on preserving turkey & chicken through a curing process. The googlenet has suprisingly little info on the subject. Any knowledge would be appreciated.
  22. Sorry if this has been written about so far, but I looked and could not find it. I am about to make a large bit of Duck Confit, and curious what is the process to can (in a jars) the confit. I read the Duck Confit thread, and the writer stated you could jar them and it would last, but it was light in detail since that was not the actual topic he was writing about. I am finding it hard to find actual information on the web or in preserving books to actually preserving the cofit. Here are my questions if anyone can help.... 1. How long do i boil the jars to ensure everything is sterile. ( i plan on using the smallest Ball jars ) 2. Can I keep the preserved confit in a basement or cool place versus in the fridge. My point in preserving this is to keep from the fridge. 3. Any idea how long it will last, or i guess how long until the layer of duck fat on the top will last before it spoils/goes rancid ? 4. Can i use a water bath (sous vide or without bag) to heat the jars? I do not have a pressure cooker but do have a Polyscience Immersion Circulator. 5. If yes on the Polyscience Immersion Circulator, any idea on temp etc. Any luck with bags or no bags? Thanks for any help !
  23. I just scored a slab of Berkshire pork belly from Matt Jennings (our own stinkycheeseman) at Farmstead here in Providence RI. He asked what I was going to do with it, and I babbled about red cooked pork belly (Grace Young's from a recent Saveur), rillons (Stephane Reynaud's from the new Pork & Sons cookbook), and, of course, bacon. "Berkshire, so you gotta brine it first, man," says Matt. "Couple days, then the dry cure." "Uh huh," says I, nodding like I know what that would actually mean. Well, now I'm home and I'm realizing that I don't really have much of a sense of what precisely I should do to get this beautiful flesh curing. My bacon chops, such as they are, came from working through Ruhlman's Charcuterie (click), which doesn't mention any wet-then-dry curing. However, the dry curing has yielded some slightly spotty results now and then, so I'm game to try brining as an evolutionary advance in my bacon makin'. So, the questions. Any ideas about the brine solution? Should I adjust the dry cure in any way? I'm happy to go by feel at this point, but would the total amount of time curing be reduced because of a more efficacious brine?
  24. Hello all - for the 99.99% of you who do not live in the NY Finger Lakes region, this may be a bore. However, this posting is directed toward that handful who are "local," and the somewhat larger handful of eG people who don't live near here, but who have kitchen friends who do. I've just started a new Meetup.com group, named "Offal Majesty." I hope it to become a cooks' group specializing in producing dishes based on the so-called "variety meats," and in the cooperative production of charcuterie - muscle meat based, or offal based. Sometimes our meetings will finish with a participants' dinner; other times we'll just split up what we've made and take the product home for curing, or for sharing with family and friends. To find out more, please check out the group's website on Meetup.com. If you think you might know potential members ("Cooks with guts"), please forward the group's URL to them. Tanx, Paul Host Note: Please click here for the terms under which this announcement has been posted.
  25. We recently moved to rural Virginia, and have found a local farmer selling whole pastured hogs and we are buying one, about 400# on the hoof. They will deliver to a closely USDA approved butcher, and I could use some suggestions as to how to instruct the butcher, and any good resources online, so I can get the most out of the pig. In addition to the major cuts, I'm planning to ask for the extra fat, the caul fat, soup bones, probably some skin, and for all the scraps to be packaged in pieces rather than ground, so I can grind it myself for sausage. Any other tips? And good ideas for things to do with pig organ meats? Is it worth taking the head or should I just stick with the jowls (hubby is a bit squeamish about the head)? Thanks!
  • Create New...