Posts Tagged ‘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.


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 […]


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