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Saucisson Sec d’Orignal

12.25.10

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 and never great. Wow that’s a tad harsh. Truth hurts. [I actually feel for the butchers, as I would not want to defrost, de-hair, and trim

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8 Responses

  1. Straight up moose shoulder for pork shoulder? Isn’t the moose extremely lean? Or is it just that there’s not fat cap, and the meat itself is still marbled?

    It pains me that we’ve botched craft food for so long that plain English words like “dry moose sausage” are now unappealing, and that we have to resort to the French.

  2. Kevin says:

    Allan – Yep. Went with the usual amount of back fat, and that’s it for fat. You’ve seen moose shoulder. 100% lean.

    I know. Dry cured moose sausage it is. I find it funny that I’m using french terms, as everyone else seems to be using Italian – and I’m using french for the very reason that it bothers me that people call them Italian names. ;)

  3. [...] cellar. Although originally intended exclusively for wine, it is now sharing half the space with dry cured meats and cheese aging setups – two items that I discovered happily enjoy similar environments. [...]

  4. Kevin, have you heard about Charcuapalooza? A friend in NYC has started it and its getting some major news play. http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/

    PS Congrats on the Food Blog Awards finalist spots. Well deserved.

  5. Cheryl – I have heard of it! Cool project. I’ll definitely keep an eye on it and will opt in on the items I’m familiar with if I can.
    And thanks re: the CFBA finalist spots – I had no idea!!! Congrats to you too!

  6. Daniel says:

    I totally hear you on the game sausages, i usually decline tasting because the spices (powders) whatever they put in there leaves me with a lingering acidic aftertaste. I find myself tasting it for hours. Yuck.

  7. Daniel – always great to hear from you! Glad you have my back on the standard game sausage ‘ick’. It doesn’t have to be that way.

  8. [...] bresi is a dried cured calf moose. The calf moose saucisson sec is   The elk jerky jjdd  The pork saucisson sec is  The St. Maure is one of the cheeses from Smoky Valley Goat Cheese that Kevin has aged in his [...]

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