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Showing results for tags 'Charcuterie'.
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It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in places with less restrictive pol...
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One taste which does vary hugely between cultures is what kind of bacon to eat, how to cook it and how to eat it. I was raised in England on medium thick rashers of bacon, fried only until just cooked through and still tender, with just a slight crunch to the outer strip of fat, or rind. I am vagu...
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I was going to put this in the Australia and New Zealand forum but I wonder if it is unique to us or cross-cultural. New to me Australian subculture - snapping the kabana. Apparently kabana originated in Poland but somehow became common here. I now know a kabana is a long skinny Pol...
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The middle child has been yammering all summer for "brisket like we used to get in Texas." I don't have a smoker, but I've got a reasonably-sized (~ 22" x 36") grill. I'm pretty accomplished at ribs and chicken and the usual stuff, but I've never done a big hunk of meat on the grill, and I've never...
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I LOVE BACON Im cooking bacon right now actually...how do you all cook it - do you flip it, cook until crispy or not...etc... I cook my bacon in a non stick fry pan ( all-clad) and flip often on medium heat until almost crispy - I make sure that the fat, however, has gotten brown...
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As I mentioned in the Half a Hog Fall 2014 topic, I'm doing a bunch of dry curing right now (in my new curing chamber!). Here's a plot of percent weight versus time as of today: I'm doing the cures according to Ruhlman and Polcyn's Salumi, so am targeting a 30% weight reduction. As you can see, how...
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Hi! i am working at a restaurant in south africa where we are curing our own meet. We are having a problem with tiny little white bugs (they look almost like lice) that are inside our leg hams. Does anyone know what they are and how we should get rid of them. the picture attached is the damage they...
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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
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This is a product that has been mentioned in various threads here, but I don't think it's ever had one of it's own. This is a shame, because it seems intriguing. It promises the ability to do charcuterie and/or dry aging of steaks without a specialized room or curing chamber - just bags - all in y...
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Hello! I'm not sure if the "cookbook" section of the forum is the best choice for this post, but... I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add! I'm going to make the coppiette this weekend, and his instructions for slicing... -
I made some Lonza and cured it for 2 weeks. In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks. Is that normal, and is the meat ready? Tha...
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Novice at meat-curer looking for advice. I'm making 2 pancettas this season. The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it...
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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 (igno...
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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!...
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We made some salami a couple of months back using the pork from our berkshire pigs (which we rear on our orchard). We followed Hugh Fearnley-Whittingstall's advice in the River Cottage Cookbook, using LS25 as a starter and hung the sausages in our verandah, which is well aired and generally in shade...
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I've recently been reading (well, skipping around) my copy of Ruhlman & Polcyn's Charcuterie. My interest is primarily in dry cured products like prosciutto or bresaola. So I'd like to start a thread specifically about these variants. As my plans for building a curing chamber (and a proper place...
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This afternoon I found a bag of sliced supermarket Genoa salami in my bedroom, where it had been several days without refrigeration. I was wondering where it went. It looked OK. Do you think it is safe to eat? Perhaps should I try to pasteurize it?
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Is there anyone in the forum that can suggest me how to cook this kind of Portuguese sausage? Many thanks in advance!!!!
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Where I live pork loin is often on sale for $2.00 or even less... Has anyone an opinion about using just pork loin for the meat along with the 20% pork fat? ? I've read that any meat can be used to make the cured salami... I'd like to hear from anyone before I try it...
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Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are...
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Hola egulleters! Those of you who know me know that I like to turn my hand at Charcuterie now and then. Nothing is more satisfying than breaking down a whole pig and turning it into delicious cured meats and sausages. I'm quite happy making a wide range of products but there's one thing that I just...
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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 reg...
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Hey,so I made capicollo few weeks ago,and for drying I got small Danby fridge,I placed some water with vinegar inside,turn the fridge up so in the end the temp was like 6-8 C,and humidity 90% and the thing still dry more on outside,forming dark harder layer what am I doing wrong? Thanks.
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For the past several years I've used a wine fridge as a curing chamber. This had the advantage of being dead simple: I just set the temperature as low as it would go (55°F, 13°C) and left it alone. This worked fine for short cures (a month or so), but the temperature control was poor, and humidity w...
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Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts. I can't identify t...
