It becomes necessary to make charcuterie a few times a year. It is always more fun when you involve your friends in the process, whether making or eating. (My life this year has been much busier than I had originally thought when I signed up for Charcutepalooza, so I haven’t had much time to blog about it. So, alas, I must put a whole lot of meat processing into a single day. Maybe I’ll be able to spread this out into a few posts.) Today is going to be filled with making sausages, so I’ve done some prep to start with, before the friends show up.
Of course, we need to have a tasty lunch, so I’ve rubbed two racks of spare ribs with a modified version of Steven Raichlen’s Basic Barbecue Rub, from his book How To Grill. I plan to smoke these outdoors while we’re doing the sausages. I’ll use some firewood and hardwood chips for smoking, likely apple or hickory.
I’ve also mixed up some bacon cure from Charcuterie, by Ruhlman and Polcyn, and added maple syrup from Maine (Bob’s Sugarhouse, in Dover-Foxcroft), my home state. With some overhauling during the week, this will be ready by next weekend, barring major disasters. I plan on using this bacon as holiday gifts, so let me know if you want to be on the drive-by gifting list!
But now I need to go finish some prep before the pals get here, so may the pork be with you!