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4
votes
1answer
3k 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 ...
3
votes
2answers
6k 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. ...
1
vote
2answers
2k 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 ...
3
votes
1answer
463 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 ...
6
votes
2answers
938 views

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 ...
8
votes
3answers
4k 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. ...
7
votes
4answers
6k 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 ...
2
votes
1answer
176 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 ...
2
votes
2answers
483 views

What is tasso made from and how is it made?

What is tasso made from and how is it made?
8
votes
4answers
904 views

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 ...