Thread: Charcuterie

Anyone have experience preserving meats, making homemade sausage, salami, prosciutto, etc? I'm reading this book and have become inspired>>>>


Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books

A few things: This craft seems like much more of a science. Ingredients are weighed and different from what you'll probably find in your local store. Nitrite is different from Nitrate and all mold isn't bad. Temperature control and humidity is also of importance.

Over the weekend, I purchased several duck legs/thighs and am currently doing a confit. (1 day to cure in salt, followed by a 10-12 hour low and slow cook in fat, followed by a quick crisp up in the oven prior to eating).

I've also purchased two whole pork bellies. I want to make my own bacon and prosciutto.

This afternoon, I'm paying the local duck farmer another visit to pick up some duck breasts for a duck prosciutto that is supposed to be fairly easy for beginners. Here's a look at what the final duck prosciutto should look like.......

Ruhlmanns book is awesome. I have used his ratios for several recipes. Ive been meaning to buy a small fridge so I can do some of the temperatute controlled stuff.

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Tried making venison jerky years back, want to get back into that type of preserving...

If you're into buying local, preserving is a good way to eat all year round. The local duck farmer sells off all it's duck by November and they won't have duck again until spring.

We've also pickled and canned beets, pickles and fruit preserves this year. But that's a whole different topic.