Category Archive

Saucisson Sec Follow Up

Kevin12.2010Big Game, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Irvings Farm Fresh, Moose, Nature's Green Acres, Pork, Saucisson Sec1 Comment

It’s been 3 weeks since I put up this batch, and the thinnest of them are just starting to become ready to go. The thicker ones – the game ones being especially thick, won’t be ready for another week or two at least. My first successful batch is all but a memory, now long gone. It was lovely. This second … Read More

Guanciale Project: Day 1

Kevin12.2010Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Irvings Farm Fresh, Pork8 Comments

Today was day 1 of a pretty major charcuterie project – the dry curing of pork jowl. Not that jowl is tricky to cure, what makes this a big project is that we did not one jowl, not a pair of jowls, but 20. Yep. 20 pig jowls. Why? A friend wanted to do some R&D on having the cured … Read More

Saucisson Sec & Dry Curing Calf Moose

Kevin11.2010Big Game, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Moose, Nature's Green Acres, Pork, Saucisson Sec14 Comments

I put this batch up last weekend – about a 5lb batch of pork saucisson sec, and a similar sized batch of calf moose saucisson sec. I’m also dry curing a piece of sirloin tip from the calf moose to see how that goes. For my first attempt at the game version of saucisson sec, I opted for a higher … Read More

Saucisson Sec-sess

Kevin11.2010Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Nature's Green Acres, Pork, Saucisson Sec7 Comments

Finally. After screwing it up, then waiting more than a year to give it another go, I’ve got it. Yes, I walked around my kitchen with my arms up in the air declaring to all my victory. See, I love this stuff. Deeply. Not only that, my otherwise vegetarian daughters love this stuff. And bacon. I wrote about the making … Read More

Saucisson Sec

Kevin10.2010Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Nature's Green Acres, Pork, Saucisson Sec5 Comments

Must be the weather. I was writing down when various batches of sausage were made, and it turns out I’ve done 5+ batches of sausage in the past couple weeks – far more than normal. Three reasons. 1) my new grinder is making the whole process easier and more enjoyable and more importantly 2) my cellar conditions are where they … Read More

Cellar Dream-Come-True

Kevin10.2010Apple Wine, Charcuterie, Cheese, Dairy, Dry Cured Meats, From Local Farms, From the Cellar, Nature's Green Acres, Pork, Saucisson Sec, Smoky Valley Goat Cheese, Wine10 Comments

I knew when I built my wine and root cellars, that they would bring me joy – but I had no idea it would happen so thoroughly, so quickly. Today I made a batch of very, very large saucisson sec. It was time to try again after my last slightly hurtful failure, and the humidity in my cellar has been … Read More

Saucisson Sec V1.0 Floppage?

Kevin06.2009Charcuterie, Dry Cured Meats, From the Cellar, Pork, Saucisson Sec2 Comments

Okay people who know better, please weigh in. Verdict on Saucisson Sec V1.0 = crap. The inside looks as if it was hollowed a bit, and has a browny-not-so-nice color to it. I currently believe it was a humidity problem. We’ve had a really dry spring, and my estimate of 60%+ humidity quickly turned into 20%-30%. [the good news being … Read More

Saucisson Sec – Day 14

Kevin05.2009Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Pork, Saucisson SecLeave a Comment

A quick update at the two-week mark. On day one, it looked like, well…like fresh sausage. Surprise, surprise. But today it’s already looking the the part! This is day 14 of roughly 18-20 days of dry cure process. We had a cold spell in there, which dropped the humidity far below the 60-70% I was hoping for into the 40%s. … Read More

Saucisson Sec – Day 1

Kevin05.2009Charcuterie, Dry Cured Meats, From Local Farms, Pork, Saucisson Sec1 Comment

I’ve been watching temp and RH stats for months, carefully spreadsheeting and graphing them. Getting a sense of when a natural window of 15C or less with 60+% humidity existed in my cellar. Well it has arrived. I never guessed that my optimal dry curing season would be summer, but indeed it is. Some ham is being salted. Two batches … Read More

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