Category Archives: Charcutepalooza

7 Month Culatello

As I am preparing for the Day of Pigs on October 19, I am using some of my weekend time to clear out the curing fridge, clear space in the freezer, and decide on recipes for this year’s sausages.  This … Continue reading

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Jambonettes, a.k.a. Ham Grenades

This week I got a little practice trimming up some ham pieces that were left over from my last culatelli.  I had frozen the pieces that would have been i fiocci, and I decided to cure them in the French … Continue reading

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the Salumi adventure begins – culatello step 1

I had anxiously awaited the arrival of my copy of Ruhlman and Polcyn’s latest book, Salumi.  As I have been dreaming of dry curing my own prosciutto, the idea of getting the word from my “mentors” in charcuterie for best … Continue reading

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We’re Smoking Bacon Here

In the course of fall here in southeast Minnesota, it becomes necessary to cure bacon, in preparation for winter gift giving.  It is for altruistic reasons that I spend a Saturday lighting fires, and putting wet fruit wood chips on … Continue reading

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I Dream of Cured Meat

As I have been perusing my new copy of Salumi, by Ruhlman & Polcyn, I have been preparing for this year’s meat curing.  As you may or may not know, I enjoy the process of making sausages, and home cured … Continue reading

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And Now for More Bacon

This Saturday morning I woke up at a leisurely hour, and after providing some advice on a recipe I’ve never actually made to a friend in Oklahoma, I decided it was time to light a fire, and get going.  It … Continue reading

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The Road To A Good Pastrami Sandwich

As with all cured meat, there was a bit of time that elapsed from when I put the meat in the brine, and when it was ready for eating.  When last we left the pastrami, it was going into the … Continue reading

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Low Stress for Pigs = Darker Meat? Pancetta Pics

Temple Grandin has done research showing that lower stress for meat animals means higher quality meat.  When I was watching America’s Test Kitchen today, Jack Bishop mentioned that the main differences in heritage pork vs. supermarket pork is the higher … Continue reading

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Maple Bacon 2012

I’m lucky enough to live in an area where people grow food and raise meat animals so that the animals have good lives, and get to eat what they are supposed to.  I’m even luckier to live in a town … Continue reading

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