How to make your own cured meats

Pioneer Press/ Denver Post ^ | 9-4-13 | Douglas Brown

[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.

[Ruy Dias de Bivar]

***Is there shrinkage when you cure sausage?***

Only if you add Saltpeter (nitrates)to it. ;-D

[LesbianThespianGymnasticMidget]

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.

[Sacajaweau]

I was waiting for someone to post George....guess it’s a slow night.

[jimmyo57]

“I don’t eat Frog food”

I’ll make an exception for Sophie Marceau or Bridgette Bardot in her prime!

[yefragetuwrabrumuy]

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.

[TurboZamboni]

never tried that.