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Started By
Message
Home Made Charcuterie
Posted on 10/13/15 at 8:46 am
Posted on 10/13/15 at 8:46 am
I have this book
and decided to peruse it while cooking dinner last night. This seems right up my ally. Was looking at curing bacon, and damn it looks easy. I thought i'd need special equipment or something, but it's pretty straight forward and simple. Excited to add this on to my brewing hobby.
Anyone here make Charcuterie or other salted/cured meats at home?
and decided to peruse it while cooking dinner last night. This seems right up my ally. Was looking at curing bacon, and damn it looks easy. I thought i'd need special equipment or something, but it's pretty straight forward and simple. Excited to add this on to my brewing hobby.
Anyone here make Charcuterie or other salted/cured meats at home?
3
Posted on 10/13/15 at 9:12 am to BugAC
I cure salmon a lot. Make venison sausage and smoke it.
Never made bacon though. That looks like a good book.
Never made bacon though. That looks like a good book.
Posted on 10/13/15 at 9:14 am to BugAC
It is a very good book and yes very easy for home cook to utilize. Really for most recipes, you need a salt, temperature controlled environment, and time. A grinder does help though.
The duck prosciutto is a great one to start with.
The duck prosciutto is a great one to start with.
Posted on 10/13/15 at 9:18 am to BRgetthenet
quote:
I cure salmon a lot. Make venison sausage and smoke it.
Never made bacon though. That looks like a good book
I only read about 10 pages last night. But i didn't realize how easy just doing bacon is.
They create a cure recipe, which is kosher salt, dextrose (or table sugar, i'm going dextrose) and pink salt. And you get a pork belly and use the prescribed amounts. Set it in a ziploc bag or a non-reactive dish in your fridge for 7 days, then check it. If it's a thick cut it will take longer, small piece shorter. I'm sure the hard part is knowing when is the proper time to remove the belly so as its not too salty.
Then you can take the pork belly and smoke it, and make bacon, or save some for salt meat, etc...
Seems like another fun hobby. Has recipes for duck prosciutto, cured salmon, terrines, etc...
Posted on 10/13/15 at 9:19 am to BlackenedOut
quote:
It is a very good book and yes very easy for home cook to utilize. Really for most recipes, you need a salt, temperature controlled environment, and time. A grinder does help though.
The duck prosciutto is a great one to start with.
My wife has a kitchen aid mixer, and i think we have the grinder/sausage attachment. I'll be trying that out one day. Baby steps first. Bacon is project #1. Will try it out when i get back from vacation in a couple weeks.
Speaking of which, where can i find pork belly in BR?
This post was edited on 10/13/15 at 9:20 am
Posted on 10/13/15 at 9:24 am to BugAC
Not sure about BR, but if you call Whole Foods or another grocer with a reputable butcher counter, they can get it for you (if they dont already have it). I used to get mine at the Farmer's Market in New Orleans, but Bill Ryals sells exclusively commercial now. Iverstine Farms would probably have some they could sell you. Use good pork for this application
Posted on 10/13/15 at 9:30 am to BugAC
quote:
where can i find pork belly in BR?
I'd call an Asian or Mexican grocery. They often carry the product. Post results, please.
Posted on 10/13/15 at 9:48 am to BugAC
I've made my own bacon a few times and over the last few years I have stopped because of the price of pork belly. I used to be able to find it somewhat cheap but those days are gone. It's damn near cheaper just to buy bacon.
Please post up pics of what you make. I've also seen this book and been tempted to get it.
Please post up pics of what you make. I've also seen this book and been tempted to get it.
Posted on 10/13/15 at 9:54 am to 8thyearsenior
quote:
Please post up pics of what you make. I've also seen this book and been tempted to get it.
Will do. Going on vacation next week, but i'll revisit when i start on bacon.
Posted on 10/13/15 at 10:24 am to BlackenedOut
What is the duck prosciutto process?
Posted on 10/13/15 at 10:49 am to BugAC
I've done cured pork belly a few times and it comes out great and yes it is pretty easy and cheap. Just takes time.
La Morenita - Hispanic grocery on Florida Blvd at Wooddale has pork belly fresh always and cheap. Whole Foods has it as well but I think the other is cheaper and it definitely moves it's stock so they are fresh.
I do salmon as well and those come out very well. I want to start doing some different terrines and now is the time as it gets cooler.
Get some rabbits from your cousin and cure them two ways. Whole - an old uncle of mine used to do this in the country and they were like little hams. and make a nice rabbit sausage then dry cure. I've had that but never made it and it is phenomenal.
None are really hard just time consuming and you have the patience for brewing you have the patience for curing.
I have a good grinder and stuffer you can use if you like.
La Morenita - Hispanic grocery on Florida Blvd at Wooddale has pork belly fresh always and cheap. Whole Foods has it as well but I think the other is cheaper and it definitely moves it's stock so they are fresh.
I do salmon as well and those come out very well. I want to start doing some different terrines and now is the time as it gets cooler.
Get some rabbits from your cousin and cure them two ways. Whole - an old uncle of mine used to do this in the country and they were like little hams. and make a nice rabbit sausage then dry cure. I've had that but never made it and it is phenomenal.
None are really hard just time consuming and you have the patience for brewing you have the patience for curing.
I have a good grinder and stuffer you can use if you like.
Posted on 10/13/15 at 10:57 am to BugAC
I need to find this book. Just getting into sausage making and actually stuffed by third batch last night (pheasant sausage)
Posted on 10/13/15 at 11:03 am to Martini
quote:
Get some rabbits from your cousin and cure them two ways. Whole - an old uncle of mine used to do this in the country and they were like little hams. and make a nice rabbit sausage then dry cure. I've had that but never made it and it is phenomenal.
Will do. Forgot about my familial sourced game.
quote:
None are really hard just time consuming and you have the patience for brewing you have the patience for curing.
That was my thoughts exactly.
quote:
I have a good grinder and stuffer you can use if you like.
Might have to take you up on that. Going to start off slow for awhile, make sure i can get the basics down before i go into sausage.
Posted on 10/13/15 at 11:05 am to fillmoregandt
I make homemade bacon, ham, pastrami, tasso, andouille,and kielbasa and several other varieties of sausage . Have yet to do jerky or pepperoni.
This post was edited on 10/13/15 at 11:08 am
Posted on 10/13/15 at 11:09 am to tigersfirst
As I recall from memory, you dry cure some duck breasts for a few days, wrap in cheesecloth, and then hang dry for about 10 days. Slice thinly.
Posted on 10/13/15 at 11:10 am to BlackenedOut
quote:
you dry cure some duck breasts for a few days, wrap in cheesecloth, and then hang dry for about 10 days. Slice thinly.
Where do you hang dry it? Outside? Inside?
Last thing my wife wants is cured meats hanging round the house.
This post was edited on 10/13/15 at 11:12 am
Posted on 10/13/15 at 11:10 am to BlackenedOut
quote:
As I recall from memory, you dry cure some duck breasts for a few days, wrap in cheesecloth, and then hang dry for about 10 days. Slice thinly.
Where does one do this in a S. La. type home environment?
Posted on 10/13/15 at 11:11 am to Y.A. Tittle
If you have an extra fridge or a wine fridge you can do it easily. I have a basement in my house so when the temp got low enough, I just hung it from the rafters down there.
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