Charcuterie

Lemon Confit

This post is part of my ongoing charcuterie project. See my original writeup for further background. So I’m in the part of the book that I don’t really consider charcuterie but is designed to show some extreme examples of the power of salt. It’s a little annoying to be wasting my time with lemons when there is […]


Beef Jerky

This post is part of my ongoing charcuterie project. See my original writeup for further background. With the exception of salt pork, beef jerky is probably the most straight-forward thing I’ve made as part of this project so far. One would assume I would be immune to screwing this one up. Noooooope.


Duck Prosciutto

This post is part of my ongoing charcuterie project. See my original writeup for further background. Working with duck is another first for me. This shouldn’t surprise you if you’ve been following along so far. Calling this prosciutto confused me though since I always thought that meant pork. The etymology however says that this means “before” (pro) […]


Fennel-Cured Salmon

This post is part of my ongoing charcuterie project. See my original writeup for further background. It feels a bit wrong to me to cure salmon without smoking it, because I just enjoy smoked salmon that much. This recipe for fennel-cured salmon attempts to showcase the texture and richness of this fatty fish, while enhancing it by […]


Salt Pork

This post is part of my ongoing charcuterie project. See my original writeup for further background. Salt pork is easily the simplest item I’ve made so far for this project. The ingredient list is wonderfully simple: a basic dry cure (sugar, salt, nitrite), and chunked pork trimmings. As I understand it, salt pork is typically used differently […]


Guanciale

This post is part of my ongoing charcuterie project. See my original writeup for further background. Before I made it, I couldn’t tell you what part of the pig the jowl was. I’ve never heard of nor eaten guanciale, nor did I know how to pronounce it. I made it anyway, mostly. There seems to be a […]


Pancetta

This post is part of my ongoing charcuterie project. See my original writeup for further background. Well it is another 5 pounds of pork belly, and this time for making pancetta. I don’t recall ever actually eating it before, though it isn’t that uncommon so I’m fairly certain it has made its way into a dish I’ve […]


Fresh Bacon

This post is part of my ongoing charcuterie project. See my original writeup for further background. Bacon is the most obvious example of charcuterie and a pretty good place to start for this project. Everyone loves bacon, though I personally find the obsessive bacon sub-culture that has developed around it a bit tired. No, bacon does not […]


The Charcuterie Project

charcuterie project fresh bacon

Well, looks like it is another preservation themed hobby and this time it is charcuterie. I spent the last three years studying the history and craft of beer making. This took me as far as hours into the Belgian country side, learning from some of the best and oldest breweries that exist. The historical importance […]


I’ve started smoking

In my review of 2012, I mentioned that I wanted to try to stay more narrowly focused on a few projects this year instead of dabbling in many and becoming an expert in none, as I am inclined to do. Well, I went ahead and started a new hobby anyway. I’ve had the itch to […]


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