Charcuterie

landhoney · 11-26-2008, 02:48 PM

I know, WTF is that?
http://en.wikipedia.org/wiki/Charcuterie
Basically its a branch of cooking devoted to preserved meats. I am most interested in the salt-cured/cured meats, brined meats, fermented sausage/salami (sounds awesome huh?

), smoked meats.
I'm going to pick up this book:
http://www.amazon.com/Charcuterie-Cr.../dp/0393058298
and get cracking after buying a few essential tools/ingredients.

Anyone do this?

As I create/cook recipes from the book I'll be sure to post the relsults in this thread. Please pray that I don't get botulism if you have a free minute.

pnoon · 11-26-2008, 02:52 PM

I own this book. Excellent choice.

However, just handling the book will raise your cholesterol by 30 points.

landhoney · 11-26-2008, 06:14 PM

Quote:

Originally Posted by pnoon

I own this book. Excellent choice.
However, just handling the book will raise your cholesterol by 30 points.

What have you made from the book? I can't wait to get started.

bigloo · 11-26-2008, 09:47 PM

I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some!

http://en.wikipedia.org/wiki/Biltong
http://en.wikipedia.org/wiki/Dro%C3%AB_wors

If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.

landhoney · 11-27-2008, 10:13 AM

Quote:

Originally Posted by bigloo

I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some!
http://en.wikipedia.org/wiki/Biltong
http://en.wikipedia.org/wiki/Dro%C3%AB_wors
If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.

Thanks, my first attempt at charcuterie is in the salt! I removed both breasts from a duck, laid them on a thick bed of salt, then covered them in salt. They will be in their salt 'cocoon' covered in the fridge for 24 hours. Then they will removed, rinsed and dried. Then into cheesecloth to hang in a ~50F fridge for about a week. The result? Hopefully duck prosciutto.

TripleF · 11-27-2008, 10:18 AM

Certainy sounds interesting.

We'll place you in charge of 2009 Ybor Herf IFD Seth.

Oh, what is IFD? Almost forgot......Interesting Foods Division.

11-26-2008, 02:48 PM	#1
landhoney Mr. Charisma Join Date: Oct 2008 First Name: Seth Location: In the forest Posts: 2,639 Trading: (32)	Charcuterie I know, WTF is that? http://en.wikipedia.org/wiki/Charcuterie Basically its a branch of cooking devoted to preserved meats. I am most interested in the salt-cured/cured meats, brined meats, fermented sausage/salami (sounds awesome huh?), smoked meats. I'm going to pick up this book: http://www.amazon.com/Charcuterie-Cr.../dp/0393058298 and get cracking after buying a few essential tools/ingredients. Anyone do this? As I create/cook recipes from the book I'll be sure to post the relsults in this thread. Please pray that I don't get botulism if you have a free minute.

11-26-2008, 02:52 PM	#2
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Charcuterie I own this book. Excellent choice. However, just handling the book will raise your cholesterol by 30 points. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

11-26-2008, 09:47 PM	#4
bigloo Crazy like a fox Join Date: Oct 2008 First Name: Lu Location: Rose City Posts: 905 Trading: (27)	Re: Charcuterie I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some! http://en.wikipedia.org/wiki/Biltong http://en.wikipedia.org/wiki/Dro%C3%AB_wors If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.

11-27-2008, 10:18 AM	#6
TripleF 11/11/11 EPIC IV Join Date: Oct 2008 First Name: Scott Location: Clearwater, FL Posts: 5,626 Trading: (176)	Re: Charcuterie Certainy sounds interesting. We'll place you in charge of 2009 Ybor Herf IFD Seth. Oh, what is IFD? Almost forgot......Interesting Foods Division. __________________ Cool Cigar Shirts, Stickers & More