Many a romp through France got me very dearly attached to saucisson sec. The count of Albertan charcutiers in business back then, and still, added up to a disheartening zero. There was, however, hope. Every visit to the west coast meant pilgrimage to Oyama’s stall at the Granville Island Market to get a fix. I’ve adored their rillettes, confits, terrines, … Read More
Moose Saucisson Sec at 8 Months
More learning as I go. Just checked previous posts to see when I made this batch of saucssion sec. 8 months ago today. I wasn’t sure how long this stuff would last, and apparently the answer is: ‘a really, really long time‘. I’ve wondered if one could indeed put up dry cured meats from fall-butchered animals and have them keep … Read More
Saucisson Sec, Two Ways
These batches were put up on Tuesday [Mar 29]. I find I have to write about this kind of thing or I simply lose track of when they were made, which makes it a bit hard to remember how long they’ve been aging and how they’ve responded to temp, humidity, etc. Both are essentially Ruhlman’s recipes, with two major exceptions. … Read More
Saucisson Sec Follow Up
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
Saucisson Sec & Dry Curing Calf Moose
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
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
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
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?
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
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
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