‘Charcuterie Day’ 2011

KevinBack Fat, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Nature's Green Acres, Pork9 Comments

I’m used to butchering pigs on ‘Pig Day‘, and largely leaving charcuterie fun for some point in the winter when I feel like it. Not this year. My cellar’s empty. I feel like it now. I wanted to get started as soon as possible on a few different preparations. I also had to resist going too crazy today. For example, … Read More

Saucisson Sec d’Orignal

KevinBig Game, Charcuterie, Cooking w/ Fire, Dry Cured Meats, From the Cellar, From The Wild, Moose, Smoking w/ Fire8 Comments

Moose sausage typically doesn’t get me excited. It’s generally made by local meat shops with pre-fabbed 5-gallon-bucketed mixes of ‘cure’ and ‘seasoning’, jacked up with pork to tame the flavor and add fat, resulting in a sausage that tastes like non-game something-or-other akin to a factory produced sausage item from a box store. Not always bad, just rarely that good … Read More

Brési

KevinBrési, Charcuterie, Dry Cured Meats, From the Cellar9 Comments

It feels odd posting about items like this as it implies I’m some experienced pro at this, and I totally am not. But here it is, in all its glory:  my first successful crack at dry cured calf moose. I’m going to call it ‘Brési‘ after the french dry cured beef – the name derived from its appearance resembling brazilwood … Read More

Guanciale Project: Day 8. Hang Day and Innovation

KevinCharcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Irvings Farm Fresh, Pork6 Comments

Today was the day the plethora of guanciale was due to hang. They’d cured for a week, had released a couple tbsp maybe of fluid per, and a fry-up proved salty enough to proceed – not wanting to risk oversalting if we left them longer. So into a big clean sink of water they went, got a solid rub-down-rinse, then … Read More