|
dms666 posted:
I would like to buy some if you would sell any.
|
#
?
Dec 4, 2014 20:00
|
|
|
|
| # ? May 14, 2024 09:20 |
|
|
I've been wanting some kind of curing fridge where I could do more raw curing like pancetta, coppa, salami or whatever. Do any of you have something like this, or have any of you looked into it?
|
|
#
?
Dec 5, 2014 11:20
|
|
|
I use a wine fridge, and have successfully done lonza in it.
|
|
#
?
Dec 5, 2014 14:59
|
|
|
Stringent posted:I've been wanting some kind of curing fridge where I could do more raw curing like pancetta, coppa, salami or whatever. Do any of you have something like this, or have any of you looked into it? This was posted on the previous page (eleven posts ago.) holttho posted:It's probably been gone over, but it's simple enough. I have a http://www.steaklocker.com on the way as I backed mentioned kickstarter.
|
|
#
?
Dec 5, 2014 15:27
|
|
|
Bone_Enterprise posted:This was posted on the previous page (eleven posts ago.) Thanks, dunno how I missed that.
|
|
#
?
Dec 6, 2014 00:17
|
|
|
Anyone know a good site to order some charcuterie on? Also, I am trying to find some easy stuff to make at home. I see that rillettes are pretty simple, any other easy to make things that don't require exotic machinery/methods ha.
|
|
#
?
Dec 6, 2014 05:32
|
|
|
goodness posted:Anyone know a good site to order some charcuterie on? Duck prosciutto and confit are both easy. So are pâtés. If you live in an area with appropriate weather a ham, lonzino, or bresaola can be done though they are safer with pink salt #2. Bacon and corned beef are both good beginner friendly cures too Chicken liver pâté is seriously stupid easy though. GrAviTy84 fucked around with this message at 05:56 on Dec 6, 2014 |
|
#
?
Dec 6, 2014 05:53
|
|
|
GrAviTy84 posted:Duck prosciutto and confit are both easy. So are pâtés. If you live in an area with appropriate weather a ham, lonzino, or bresaola can be done though they are safer with pink salt #2. I live in Arkansas, I don't know what kind of weather I need for that. Got a recipe/link for the chicken liver pate? And for the duck prosciutto/confit, are frozen duck breasts fine?
|
|
#
?
Dec 6, 2014 06:58
|
|
|
goodness posted:I live in Arkansas, I don't know what kind of weather I need for that. pate: http://cooking.nytimes.com/recipes/1015975-chicken-liver-pate confit you want to do with leg quarters. prosciutto can be done with frozen breasts just fine. http://ruhlman.com/2009/03/duck-prosciutto/ http://stellaculinary.com/podcasts/video/hcc-1-duck-confit You can also do pork belly confit and it is awesome. http://leitesculinaria.com/5723/recipes-pork-belly-confit.html re: weather, as per: https://pubs.ext.vt.edu/458/458-223/458-223.html quote:Early December is the best time to start curing Virginia-style hams under ambient conditions. During the curing period, keep hams at a temperature of 36 to 40° F. A full blown ham is admittedly a pretty ridiculous first charcuterie project though. There are a lot of good recipes here, too. It's probably one of my favorite food blogs: http://frombellytobacon.com/category/charcuterie/
|
|
#
?
Dec 6, 2014 08:11
|
|
|
GrAviTy84 posted:A full blown ham is admittedly a pretty ridiculous first charcuterie project though. A whole ham was the third curing project I tried, after some bacon and a corned beef brisket. I would recommend a wet cure if it's somebody's first time doing a ham--it's similar to curing a corned beef, but with a (much) larger cut of meat. I managed to smoke mine on a Weber grill and it came out marvelously. Took goddamn near forever though. Meaty Ore fucked around with this message at 08:50 on Dec 6, 2014 |
|
#
?
Dec 6, 2014 08:43
|
|
|
Meaty Ore posted:A whole ham was the third curing project I tried, after some bacon and a corned beef brisket. I would recommend a wet cure if it's somebody's first time doing a ham--it's similar to curing a corned beef, but with a (much) larger cut of meat. I managed to smoke mine on a Weber grill and it came out marvelously. I don't have a smoker yet so that is the only thing holding me back from some things. I know bacon for instance does not need to be smoked but it seems to be a lot better if it is?
|
|
#
?
Dec 6, 2014 08:45
|
|
|
goodness posted:I don't have a smoker yet so that is the only thing holding me back from some things. I know bacon for instance does not need to be smoked but it seems to be a lot better if it is? you can do it in the oven, it's still worlds better than packaged storebought stuff. Really the only thing you need special tools to make in charcuterie land are sausages and even some dont need grinders and stuffers, specifically capicola/coppa which is just chunks of meat stuffed into middles.
|
|
#
?
Dec 6, 2014 09:00
|
|
|
Any recommendations for something that can be made from a pork shoulder? I can get those super cheap but the only pork bellies I can find around here sell for >$7-8 per lb which is more than most of the good steak cuts.
|
|
|
#
?
Dec 6, 2014 17:55
|
|
|
That Works posted:Any recommendations for something that can be made from a pork shoulder? I can get those super cheap but the only pork bellies I can find around here sell for >$7-8 per lb which is more than most of the good steak cuts. Shoulder is kind of the bread and butter of a lot of charcuterie. It's the base for a lot of different sausages both dried and fresh, they make great rillettes, I've made bacon with it (slice it into belly sized slabs before curing, technically called "cottage bacon"), and of course a whole shoulder is what makes a ham.
|
|
#
?
Dec 6, 2014 19:30
|
|
GrAviTy84 posted:Shoulder is kind of the bread and butter of a lot of charcuterie. It's the base for a lot of different sausages both dried and fresh, they make great rillettes, I've made bacon with it (slice it into belly sized slabs before curing, technically called "cottage bacon"), and of course a whole shoulder is what makes a ham. Thanks! Will read up on cottage bacon. Not interested in tackling a ham yet .
|
|
|
#
?
Dec 6, 2014 19:49
|
|
|
For some odd reason, I cannot find cheesecloth or butcher's twine where I live. Not at grocer's, not at the restaurant supply store, and not even at the butcher's. I'm assuming I can just use any old string or a metal hook to hang meat, but is there anything I can use in place of cheesecloth?
|
|
#
?
Dec 6, 2014 23:53
|
|
|
Oldsrocket_27 posted:For some odd reason, I cannot find cheesecloth or butcher's twine where I live. Not at grocer's, not at the restaurant supply store, and not even at the butcher's. I'm assuming I can just use any old string or a metal hook to hang meat, but is there anything I can use in place of cheesecloth? Can you not order it online? Otherwise, hardware stores will have it.
|
|
#
?
Dec 7, 2014 00:35
|
|
|
Appl posted:Can you not order it online? Otherwise, hardware stores will have it. I could order it, but it's a pain in the rear end, I'd rather just get it locally if I can.
|
|
#
?
Dec 7, 2014 01:05
|
|
|
Well I made chicken liver pate just now, currently cooling for the next couple of hours. Got some French bread and blueberry preserve to try it with (couldn't find any good jams at the grocery). It was an interesting experience for sure. First time cooking with livers so I hope I trimmed/cleaned them alright. Also didn't have any wine but I put a little balsamic vinegar in. Can't wait to try it out tonight! edit: Well its pretty livery, was excited for my gf to try but she wouldn't like it now. Maybe I need more shallots/thyme and I am sure the wine would have helped mellow that a bit. goodness fucked around with this message at 03:13 on Dec 7, 2014 |
|
#
?
Dec 7, 2014 01:21
|
|
|
Oldsrocket_27 posted:I could order it, but it's a pain in the rear end, I'd rather just get it locally if I can. You got a Dollar General in the area? They always have that stuff, and canning supplies. Particularly in the more rural markets.
|
|
#
?
Dec 7, 2014 18:44
|
|
|
Oldsrocket_27 posted:I could order it, but it's a pain in the rear end, I'd rather just get it locally if I can. Do you have a smart and final? They have both there.
|
|
#
?
Dec 7, 2014 19:36
|
|
|
How is ordering something from Amazon a pain in the rear end? There's no way it requires more effort than going to the store.
|
|
#
?
Dec 8, 2014 13:04
|
|
|
It's a pain in the rear end in that my landlord can't/won't label the apartments/entrances on the house I live in for poo poo, and so everything I order online ends up at the wrong apartment, or sometimes at the wrong drat house, or sometimes back at FedEx/UPS/USPS, so it's always a treasure hunt to find out where poo poo actually got delivered to. If I'm going to the store anyway, I can just look or ask while I'm there.
|
|
#
?
Dec 9, 2014 03:36
|
|
|
Oldsrocket_27 posted:It's a pain in the rear end in that my landlord can't/won't label the apartments/entrances on the house I live in for poo poo, and so everything I order online ends up at the wrong apartment, or sometimes at the wrong drat house, or sometimes back at FedEx/UPS/USPS, so it's always a treasure hunt to find out where poo poo actually got delivered to. If I'm going to the store anyway, I can just look or ask while I'm there. Can you send it to work by any chance?
|
|
#
?
Dec 9, 2014 03:56
|
|
|
GrAviTy84 posted:Can you send it to work by any chance? Afraid not  I'll Probably end up ordering it in the end and dealing with it anyway though.
|
|
#
?
Dec 9, 2014 04:02
|
|
|
 so this happened yesterday. wheeeeeeeeeeeeeeee
|
|
#
?
Dec 9, 2014 20:02
|
|
GrAviTy84 posted:
Elephant charcuterie?
|
|
|
#
?
Dec 10, 2014 14:15
|
|
|
No it's one of those blob fish that look like a deflated Ziggy cartoon.
|
|
#
?
Dec 10, 2014 14:28
|
|
|
Some friends have said they're having a potluck "sometime before Christmas" so I made some duck confit to have ready, and now it's sitting in my fridge and I can't eat any of it. It is the ultimate test of will. (Also, so I found some cheesecloth rolling pin covers at the local fleet and farm store, which look like they'll be perfect for converting those lovely duck breasts into prosciutto. Hooray!)
|
|
#
?
Dec 11, 2014 02:04
|
|
|
I just bought Ruhlman's Charcuterie for my uncle for Christmas. There's a really nice spice shop near here that does gift tins of 6-8 spices/herbs/salts so I figured that would go well with the book. What spices would be most practical for starting out with charcuterie? I was thinking peppercorns, maybe fennel or mustard seed? Thanks for any suggestions.
|
|
#
?
Dec 11, 2014 06:03
|
|
|
Carbon Thief posted:I just bought Ruhlman's Charcuterie for my uncle for Christmas. There's a really nice spice shop near here that does gift tins of 6-8 spices/herbs/salts so I figured that would go well with the book. What spices would be most practical for starting out with charcuterie? I was thinking peppercorns, maybe fennel or mustard seed? Thanks for any suggestions. quatre epices (pepper, clove, nutmeg, ginger) is used in a lot of french charcuterie. fennel is good, too. I'd get him some DQ #1 though, he's probably going to want it for a lot of different things.
|
|
#
?
Dec 11, 2014 06:07
|
|
|
Anyone want to make some bacon and something else that is easily sendable? I'm looking for something awesome to buy for my dad and don't have the time with finals/moving to get anything done.
|
|
#
?
Dec 11, 2014 07:28
|
|
|
GrAviTy84 posted:quatre epices (pepper, clove, nutmeg, ginger) is used in a lot of french charcuterie. fennel is good, too. I have been searching all over the city for curing salt since I bought the book. So far it looks like I can get "Instacure" (1% sodium nitrite) or Morton's TenderQuick, but not the usual 6.25% nitrate "pink salt". I'm in Canada, or I'd order it from Amazon. Assuming I don't find pink salt in time, which would be the better choice, Morton's or Instacure?
|
|
#
?
Dec 12, 2014 07:25
|
|
|
Last week I started my first attempt at duck breast prosciutto. I've had it hanging in cheesecloth for 7 days and I realize I forgot to weigh it before. When the recipe says that it is down when it's firm, how firm are we talking? Right now it's definitely more firm than raw but there's still some give in the middle.
|
|
#
?
Dec 17, 2014 21:15
|
|
|
Anyone have a good rilletes recipe?
|
|
#
?
Dec 18, 2014 05:03
|
|
|
goodness posted:Anyone have a good rilletes recipe? I do mine with pork belly. It's pretty easy. I take. 3-5 lbs slab of skinless belly and braise it in white wine and garlic for 4 hours tightly wrapped at about 350. Pull it and remove the belly and let it cool down. Chop it up (I cut it with the grain to keep long strands intact) and put it in a kitchenaid in batches with the paddle mixer on low until it's fully shredded. Then I return it to a pot on low heat until the fat reliquifies. I pull out the shredded pieces and season it to taste with salt and pepper, then stuff it in jars and cover it with the fat. You want it shredded and fatty. Not puréed. It spreads like butter at room temp. Edit: when I say tightly wrapped I mean the foil is tight on the pan, not wrapping the actual belly. Errant Gin Monks fucked around with this message at 21:28 on Dec 19, 2014 |
|
#
?
Dec 19, 2014 00:12
|
|
|
holttho posted:
I keep ~5lbs for myself, give a little away to family, and the rest is sold to friends. Yeah I like cold smoking better, it allows you to get a more smokey flavor without having to pull it after a couple hours when hot smoking it. It will take long to fry because it is still raw instead of just quickly crisping up the already hot smoked bacon. and sorry whoever it was that wanted to buy any, it is already all sold/delivered and I've never tried to ship any before.
|
|
#
?
Dec 19, 2014 05:09
|
|
|
Anyone here tried making their own salo/lardo? How did it go?
|
|
#
?
Dec 21, 2014 01:05
|
|
|
Shot a couple antelope back in October, finally got around to trying to make some sausage. I winged the recipe, I guess it's merguez inspired, heavy on garlic, hot smoked paprika, shallot, red pepper flake, coriander. Smoked them today to take to a party tonight.   Didn't have any pink salt, but I've ordered some for next time. Will the pink salt help to firm up the texture of the sausage some? If not, what will? It's goddamn delicious, but the texture is a bit grainy I guess. Overmixed before stuffing maybe? I also got a copy of Charcuterie for xmas so the next batch I'm going to do strictly by the book.
|
|
#
?
Dec 31, 2014 23:13
|
|
|
|
| # ? May 14, 2024 09:20 |
|
|
Grainy texture sounds like more a product of not enough fat, or it could be you are cooking it at a texture to render out the fat. Pink salt is only necessary if you are going to cold smoke the sausage or hanging up to air dry. I'm not sure if it'll have a huge effect on texture, especially on a sausage.
|
|
#
?
Jan 1, 2015 02:04
|
|