Skip to comments.How to make your own cured meats
Posted on 09/04/2013 4:16:07 PM PDT by TurboZamboni
You say you have never eaten this French thing called charcuterie. But if you have swabbed a forkful of all-American meatloaf in a mess of mashed potatoes and swallowed it, you have eaten charcuterie. Which means its gets even better you probably have made charcuterie. Check you out. Next thing, you will be a charcuterie blogger with a book deal and routine Twitter shout-outs from Mario Batali. He loves talking up charcuterie, in part because his father, Armandino Batali, makes his own charcuterie in Seattle and sells it, although neither Batali would ever call it charcuterie. They go with salumi (with a "U"), the Italian word for the same process. Truth be told, the Italians got into it before the French.
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I don’t eat Frog food.
Or was that a Seinfeld episode......
Is there shrinkage when you cure sausage?
If it tastes good, I eat it.
Anybody know if “salame” is somehow different than “salami”, maybe like “creme” instead of “cream” means there’s something fake in it?
(Like Freedom Fries. ;-) )
Brian (the dog) - "Does anyone want to taste my smoked meatlog?"
Salame is singular, Salami is plural.
Oh and Salome is a different kind of seductress altogether.
Pastrami is simply smoked corned beef. I make it all the time. Absolutely scrumptious. It cooks a lot quicker than brisket. (corned beef and pastrami and sensuous BBQ) = brisket
Depends on the fat/water content. I ground and mixed up 20 lbs. of pork sausage last weekend. But I haven't gone to the next step of stuffing it.
“My recipe is a seven-day cure, in a gallon Ziploc bag a 5-pound pork belly fits perfectly,” said Polcyn. “Every day you massage the salt and sugar into it. It’s a slow cure. It’s been done this way for 500 years. You rinse it off, slow smoke it over natural wood. I use cherry. Get it to a temperature of 135 degrees, chill it, slice it if you like, griddle it. Oh my God. It’s fantastic, the best bacon you have ever had in your life.”
next we'll learn they had a State Fair with Big Fat Bacon
I make my own , also . Brisket is the cut of beef used to make pastrami and corned beef . Both have to be cured in order to get to the end product . Very tasty .
I see pork bellies at my Asian Market all the time. What do they taste like if you fry them up like bacon?
Have you ever tried salmon pastrami? Amazing!
This is a good skill for preppers.
***Is there shrinkage when you cure sausage?***
Only if you add Saltpeter (nitrates)to it. ;-D
I am a carnivore except for Brussels sprouts asparagus and endive. Chicken is a vegetable unless it has been smoked for 5 hrs over apple or cherrywood and has been glazed with a Carolina style mustard sauce.
Fish. Only sashimi. Otherwise you ruin it.
I was waiting for someone to post George....guess it’s a slow night.
“I dont eat Frog food”
I’ll make an exception for Sophie Marceau or Bridgette Bardot in her prime!
The drawback to all of this is the same as with canning. You generally need to make a lot, to make it a worthwhile endeavor. For this reason, except for a novelty, perhaps the best way to make such food is as a co-op. Thus you make 50-100 pounds at once, and others get a portion to do with what they want.
never tried that.