Charcuterie Discussion

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messychef24's picture
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Charcuterie Discussion

Hey Folks. 

So recently I've had a fascination with Charcuterie, though I've spent most of my time chasing after ingredients, I've begun making a type of salami called Saucisson from pork tenderloins or trimmed loins regularly, experimenting with different liquors, sugars and salts. 

Out of curiosity, has anyone else dabbled in the world of Charcuterie? what's your favorite cured meat? any tricks of the trade or favorite cures?
Let's chat!

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I've been off-and-on with sausage-making for several years.  Most favorite for making is bacon and pancetta.  Most favorite for eating is Italian sausage and good-ole breakfast sausage.

 

The trick of the trade for me is good books.  For sausage-making I'm still mostly a recipe follower and seem to continually be in need of technique reminders.

 

Here are my favorites:

 

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

 

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

messychef24's picture
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I have the second book you listed, absolutely fantastic isn't it?

 

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I wish I worked in a big enough kitchen to cure meat.  I have 2 books on Charcuterie but I've never been able to do it.  As far as technique goes, "Charcuterie, The Craft of Slating, Smoking, and Curing" is an easy book to grasp the idea and technique of preservation.  Plus cool recipes to base an idea from...damn, I really want kielbasa right now.

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I have a 40lb ham hanging in my basement that is my first attempt at curing. I'm not sure what to do with it though and am a bit afraid of it. It is now around a year and three months old.

 

It smells funky, mildly reminiscent of prosciutto... has a strange yellow tint to it and now has mold growing on the outside (wrapped in a pillowcase)

 

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Good mold? Bad mold? After a year it should be about ready.

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