The art of smoking, salting and curing meat to preserve and add flavour.

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Salt curing duck breast

I made a salt-cured duck prosciutto according to the recipe in Charcuterie. It was covered in salt and refrigerated for 24 hours and then hung out to dry for 7 days. The book recommends storing at a ...
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70 views

Corned Beef, Cabbage vs. Reuben - Multipurpose?

Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked): I have ~2.25lb of Corned Beef Brisket (Point Cut)", fresh & vacuum-sealed with spices ...
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231 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
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125 views

Using Cheesecloth for Pancetta

I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are the pros and cons of wrapping it in ...
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478 views

Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed ...
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13k views

What's the difference between Prosciutto, Jamon Serrano and Speck?

Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork. Is there ...
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20k views

Why is my meat grinder getting clogged with sinew?

Last Christmas, I got a meat grinder and I've stared experimenting with sausage making. My previous batches have been around a pound of pork, and I noticed that it seemed to slow down as I went. ...
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5k views

How can I substitute Tender Quick® for pink salt + kosher salt?

I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the ...
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695 views

why did my liverwurst get crumbly?

i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1 ratio of pork liver and very fatty pork ...
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15k views

How to cure beef jerky with a minimum of salt?

I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did ...
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15k views

Is all sausage considered a “Processed Meat”?

Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a ...
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What will happen if I substitute beef liver for pork liver in sausage?

When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've ...
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9k views

When curing sausage, which is more important temperature or humidity?

I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...
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13k views

Pancetta Mold. How to tell whether it's safe to eat?

I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mould have started to appear. I want to identify whether this mould is to be expected ...
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1answer
199 views

Pork rillettes - drain fat before shredding or not

I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat ...
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2answers
675 views

What is tasso made from and how is it made?

What is tasso made from and how is it made?
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Corned Beef - From Scratch

I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start ...