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  1. I'm thinking of dry-curing some duck prosciutto for the first time and I've been reading through a lot of blog posts about it. I've noticed that most people who don't have access to a humidity-controlled chamber end up with a very hard surface on the meat due to the overly-dry air. When curing regular prosciutto, most producers avoid this by covering the exposed meat with lard. Has anyone tried covering the exposed meat on the duck breasts with either lard or rendered duck fat?
  2. Is there anyone in the forum that can suggest me how to cook this kind of Portuguese sausage? Many thanks in advance!!!!
  3. My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great. I've a question… On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure). They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what. Thoughts? Likely safe? Thank you
  4. This is elk bresaola 3 weeks after hanging in the drying chamber, and losing weight as expected. The growth on the outside seems mainly green on the outside of the netting. Probably safe... or pitch it? And if safe, wash or spray with anything? Strip the netting off, or...? Thank you
  5. I have received a wonderful gift from a lovely friend. A whole home cured, dried pig face. I call her Cameron. This will be used slowly over the winter. I'm dribbling thinking about the ears stir-fried with chilies Hunan style. The cheeks! The snout! I'm ecstatic. Snout I'm watching! I'll follow up with with how I use it, but for the moment I'm just content watching her watching me as she hangs in the wind on my balcony. It's love!
  6. Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff
  7. Hi everyone, I just had to re-sign up since it's been awhile I wanted to let you all know the awesome news that I will be releasing a book at the end of the year about my time learning the charcuterie and butchery of Spain. It's called Charcutería: The Soul of Spain, and will have a foreword by James Beard award-winning chef José Andrés. The book is going to have a bunch of traditional techniques and recipes for Spanish charcuterie and pork butchery, as well as recipes and other little tricks I picked up working with the folks in the Extremaduran countryside. My photog and I just got back from visiting Spain for the photoshoot and the guys up in Asturias did a little video about it. Here's the link to the video: http://www.whereisasturias.com/?p=6602 And a link to our FB page (Lots more photos... please like!): https://www.facebook.com/charcuteriaspain?ref=ts&fref=ts Please feel free to write me if you have any requests or questions for the book--really trying to make something that my fellow meatheads and sausage nerds can get into. Ciao, jeff PS: As a little offering to my hopefully-new eGullet pals here's a sexy photo from the Jamón slicing shoot. Tatoos and meat...
  8. I looked (I hope I didn't skip anything) for classes around MO. area and came up with zero. I live in the St. Louis area and willing to drive....how far I don't know. IL. not out of the question. At this time I'm looking for a sausage making class. Yes, that would also be all types. Does anyone have any idea on where? I have found one in CA. use to be one in WA but they are out of business. Thank you for your help, Jane
  9. I was in Wells next the Sea today and came accross http://de-lish.co.uk/ a small shop in Staithe St, run by an enthusiast. They make and cure their own salami and other meats. They use Cley smokehouse for smoking some. I had excellent rilletes, salami, "stouties" (beef, vegetable sausage cured in stout) etc The enterprise deserves support
  10. We have a number of very active topics here related to charcuterie: to list just a few... Making Bacon Making Sausage Making Guanciale Making Pastrami Meat Grinders Meat Slicers Sausage Stuffers Smokers Cellars and Chambers for Curing and Aging Clearly then, there is a TON of interest in the topic. We have a HUGE cooking topic on Ruhlman and Polcyn's book (two of them, actually!): Cooking with Ruhlman & Polcyn's "Charcuterie": 2008-Present Cooking & Curing from "Charcuterie": 2005-08 But not much else discussing the other books available. In particular, I own Aidells, Bruce Aidells' Complete Sausage Book Child & Beck, Mastering the Art of French Cooking v. 2 CIA, Garde Manger: The Art and Craft of the Cold Kitchen Kutas, Great Sausage Recipes and Meat Curing Marianski & Marianski, The Art of Making Fermented Sausages Ruhlman & Polcyn, Charcuterie Of these, I think Ruhlman & Polcyn's Charcuterie is maybe the best book for beginners. Some of the recipes are not particularly interesting, but the foundations it lays are solid, and it's very approachable. From there, Marianski & Marianski's The Art of Fermented Sausages is a very technical, in-depth treatise on dry-cured sausages and is an excellent reference. The others primarily serve as sources of recipes for me: some good, some not so good. What books am I missing? What are your favorites?
  11. I recently bought a Fra'Mani salametto, and was disappointed by it. The main flavor is salt; there's some garlic there too, but it's mostly salt with a pork aftertaste. It's not awful, but it's not something I want to eat on its own, or even in a sandwich (except maybe one in which it plays a supporting role, like a muffaletta.) Still, at $18 a pound, I want to use it up. So I'm looking for recipes that incorporate salami, in which the salami is balanced by other ingredients. How do you cook with salami?
  12. This is my first post in a long time, but I have had a concern that is burning my conscience as I work on a business plan for a restaurant I want to someday run. I suddenly realized this may be the perfect place I should look for more information. The local laws for the restaurants I have worked in recently go by a 7-day shelf life for potentially hazardous foods (this is probably almost universal…?) I have done pancetta, bacon, and corned beef at a small restaurant recently under these laws, either cooking, or freezing, then cooking the product within these terms before serving. But…as I do more research on cured meats, I am curious to learn as to how laws affect these meats that are hung to dry in fixed environments (or dedicated, humidified refrigerators above 41 degrees) and how restaurants are able to serve products that fall beyond the “7-day” rule. Hanging pancetta for three weeks? Duck proscuitto? Ham proscuitto? 12 hour cold-smoked bacon? Reading our laws online, it sounds like these are special cases that need to be reviewed by the health department. Can these only come from commercial operations? Can these things be made in a commercial kitchen? What's it like in your kitchen? thanks for the help...tim edited to clarify the: cooking; or freezing, then cooking the product within 7 days, etc...
  13. [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!
  14. From the same folks who brought us BaconSalt. Should be at QFCs in Seattle and at Pike Place Market soon, new website up by October 11th (in the Seattle Times this morning).
  15. Has anyone tried doing a squab leg confit? If so, how long did you salt it and how long did you cook it in the fat?? I've done the moulard duck legs confit with decent success - salting for about 12 hours with Diamond Kosher (thanks Paula Wolfert!), then cooking SV (much easier cleanup) at 180degF for about 7 hours... I'd assume that the squab legs would take considerably less time both salting and cooking since the thickness is maybe 1/3 that of a duck leg... also, I think a squab leg is a bit tenderer to start out with.... Any thoughts or experiences???? Thanks...
  16. 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
  17. Hi eGulleters, I have a quick question, and I'm sorry if this was already answered in another topic (although I looked for a little while and didn't see this). I tried my hand at homemade bacon this last week, using an ~6 pound pork belly and Mr. Ruhlman's basic cure recipe. I don't have a smoker, so I cooked the cured belly in a 200 F oven for about three hours (I was waiting for an internal temp of 150, and it never quite got there...). When I rinse and dried the out-of-the-brine belly, it seemed a little soft to me, but I cooked it anyways (I was excited). I don't think I used enough of the curing mixture (a 5-pound recipe for a 6-pound belly, and some of the cure was left on the cutting board), so I get the feeling that my bacon is under cured. It also doesn't have that nice pink hue in the middle of the belly. The bacon is still pretty good, although not what I was expecting: more porky than bacony. So here is my question: Can I re-cure the belly, or do I have to live with what I've got? Thanks for your help, and sorry again if I'm repeating already-answered questions.
  18. Not sure if this is the right place for this post, mods please move if it's not. I bought some lovely sopressata from Knight Salumi today (a San Diego-based cured meat place). Normally, their sopressata has a dusting of white/grey mould, used in the curing process. In this case, it had several different coloured moulds on it. Naturally, this has me concerned that it has spoiled. This is fresh out of the package. Should I be concerned? Should I return it?
  19. I am interested in trying to make a SE Asian Flavored Sausage. I am planning on going 80% pork and 20% fat and make a 5lb batch. I am looking at using all or most of the following ingredients: fish sauce, dried shrimp, lemongrass, ginger, garlic, palm sugar, Kaffir Lime leave, Lime Juice, black pepper, bird chile's, cilantro, and coconut milk. The few recipes I have found out there seem very mild on most of the seasonings. I am wondering if anyone else has tried this before and has some suggestions on where to start with proportions for the spices. If nobody has really done this before I was wondering if anyone had suggestions on how to balance the level of salt with the fish sauce. I was also debating on whether to use all the seasonings raw, or to make curry paste first and then add that to the meat to make the sausage. Any advice would be appreciated.
  20. Hi all Any recommendations for places to get absolutely superlative charcuterie in London, or the UK? Either home-made or imported. I already know of Brindisa (Exmouth Market) for Spanish ham and I believe the Ginger Pig also do charcuterie (Borough Market / Marylebone). Outside of London I know of Trealy Farm. There's also a great producer somewhere in Shropshire but the name has eluded me. Any other suggestions? Cheers
  21. I did a search here already but failed to come up with an answer to this question, so here it is. I started some lemon confit about 6-8 weeks ago using the basic recipe from Ruhlman's Charcuterie, which is just lemons and course salt. Today I went to inspect them and maybe rotate them for a more even cure. What I found was quite a bit of liquid in the bottom of the container. This brine seems to be inhibiting the curing process for the lemons that are in the bottom. Is it advisable to drain the excess brine, change the salt or maybe just leave it alone? The lemons in the top 2/3 of the container are taking on a nice tan colour, which I understand is the desired effect. Thanks for any help.
  22. Hello All: I was recently appointed my family's sausage maker. My family had a good deer hunt this year and so there are seven deer to process this weekend. The shoulder and older deer will be made into sausage. We will probably make about 150 lbs. of venison sausage. However, due to religious reasons, pork cannot be used in the sausages. As of right now, I intend to use beef fat in lieu of pork fat. Does anyone have any suggestions how to make a tasty, juicy venison-beef sausage? I will probably add more liquid than usual and if I make any smoked sausages, I will add a good amount of powdered milk. Is there anything else I can do to make a good sausage? Lastly, any good recipes? I made the smoked venison sausage recipe in Charcuterie and will try the recipe again this weekend with beef fat. Thank you in advance! David
  23. Are you hungry? The Bacon Flowchart Sheer pork genius.
  24. Since there are so many bakers around here who know their sugar much better than me, I'm turning to y'all for help. I'd like to make a bacon macaron. My first thought is a regular almond macaron cookie with a milk chocolate/bacon filling a lá Vosges Mo's Bacon Bar. I'm not quite sure how to make the filling though. Would I just temper some milk chocolate and add crumbled bacon? Or is there something else I should be doing? I'm also open to other ideas for this bacon macaron idea if anyone has any.
  25. I am trying to figure out how to build a cellar for curing assorted charcuterie. I have a wine cellar that is below ground, its temperature is fairly stable but not 100% stable. It goes to a low of about 8 degrees C in the winter (46 degrees F) to about a maximum of 17 degrees in the summer (63 degrees F). The humidity is fairly high to where the wine labels are getting a bit wet. i am trying to rig some circulation fans to reduce this and bring it down to a somewhat drier clime since i would like to use the cellar to cure meats. Does anyone know what the optimal temperature range/humidity is for this? what are the outside limits? if i start something in the winter will it spoil due to high temp. in the summer? I am concerned that by circulating the air and putting in an extraction fan to lower the humidity i will raise the cellar temperature. Any help from those of you with expertise is much appreciated. also if anyone knows of good books on building the right type of curing room/ sourcing the equipment that would be great. Finally, i am wondering if the cellar would be a good place to age cheese? so the same questions that apply to curing meats apply to aging cheese. Any guidance is really welcome.
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