Comments on: ‘Charcuterie Day’ 2011

By: Dry Cured Pig Face, Complete. « Kevin Kossowan

Dry Cured Pig Face, Complete. « Kevin Kossowan — Tue, 27 Dec 2011 18:58:24 +0000

[...] we butchered pigs back in mid-October, one pig face was allocated to dry curing [details here], and today it came down from its hook in the cellar – 2 months later. I’ve [...]

By: Dry Cured Ham Report « Kevin Kossowan

Dry Cured Ham Report « Kevin Kossowan — Tue, 29 Nov 2011 19:25:52 +0000

[...] hooks to label my charcuterie now, so weights will go on there in the future. Wrote about cure day here. Wrote about mold-innoculation day here. Some [...]

By: Playing with Mold & Dry Cure Update « Kevin Kossowan

Playing with Mold & Dry Cure Update « Kevin Kossowan — Sat, 05 Nov 2011 17:04:56 +0000

[...] started the cure on these ham cuts here. They were cut from the rear side of the ham, and post cure I decided that rather than stuff it [...]

By: Alan

Alan — Thu, 27 Oct 2011 14:32:44 +0000

Love this and Pig Day! Tomorrow is harvest day for us. We have 3 lovely beauties and will be busy with all the butchering
this weekend. Can’t wait for that first grilled piece. Great post Kevin!!

I talked with my Mother-in-Law about the fruit wine recipes and I will be scanning and cataloging them over the next few months as time permits. I will post some as I go. We figured we might as well let people benefit from his expertise. It will be nice to go back and try a few myself. A little reminiscing was in order the other day when I found several bottles of apricot wine he made. Still perfect after 10 years.

All Yummo stuff!

Alan

By: MarkS-A

MarkS-A — Tue, 25 Oct 2011 21:59:22 +0000

I think a cold bottle of Belle Gueule will compliment that cheek and jowl nicely. Belle Gueule is a popular (though poorly rated) Montréal beer; it’s name translates to Beautiful Snout.
Craig and I laughed recently when a waiter in St John’s brought out the Amuse Gueule. Was that a comment on the attributes of those present? Somewhere in the next province, a pig was smiling…

By: David Rasch

David Rasch — Tue, 25 Oct 2011 12:04:27 +0000

In response to Apple Jack Creek: Check out a Norwegian cured lamb leg called fenelar. Delicious!

By: Apple Jack Creek

Apple Jack Creek — Mon, 24 Oct 2011 19:08:55 +0000

I suggest ‘porvisage’ for pig face. Pork + visage, ya know. :)

I have been pondering curing a leg of lamb – but I’ve no smoker and haven’t ever brined anything. I hear you can make it into something much like a ham … ever tried anything like that?

By: Marcus

Marcus — Sun, 23 Oct 2011 15:19:49 +0000

You are an inspiration Kevin. I’m considering raising a couple of pigs next year. I have been doing a bit with wild game, but having good pork and pork fat on hand would be very nice. BTW, I tried your jerky recipe the other day on some antelope and it was awesome!

By: Judy Z.

Judy Z. — Sun, 23 Oct 2011 14:35:57 +0000

Are you still able to move today? Hauling pig carcasses and standing on your feet most of they day butchering would normally hit the muscles not the next day but the day after so I figure if it was me by today I would hardly be able to move. You of course are much younger so maybe you don”t have the aches and pains yet when you do something out of the ordinary.

Sounds like you have lots of work ahead of you but that the rewards will be worth it.