Category Archives: Cured Meats
New Year, New Cure
Happy New Year! After a lovely New Year’s Eve with friends, it’s time to squeeze a bit more out of the free time before heading back to work. Today I’ve started duck confit, to be used later in January at … Continue reading
Posted in Cookbooks, Cured Meats, Food, Recipes, Slow Food
Tagged Au Bon Canard, Charcuterie, confit, duck, Polcyn, Ruhlman
2 Comments
More sausages, lamb and pork
My friend H had a very full freezer, and to help him out with good food for the holidays, I offered to teach him to make sausages. Since H had both lamb and pork available, we used this opportunity to … Continue reading
Thanks, Tom, for a Great Tool!
I can really appreciate how the creative mind works, and it’s great to be the recipient of something that is well crafted. When Tom was here learning to make sausages, he saw the need we had to keep the sausage … Continue reading
Sausage Making Fun on Saturday
Here are V and T, who came over to my house on Saturday, along with M, to learn to make sausages. As you can see, the happy couple are impressed that we got from raw ingredients through to this point … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Charcuterie, grinding, how to, KitchenAid, sausages
Leave a comment
The Drive-By Gifting
I am terrible at remembering specific important dates (birthdays, holidays, etc.), and getting a gift or letter together to be there on The Big Day, of whatever type it is. I do, however, like to be generous, and to share … Continue reading
Posted in Cured Meats, Events
Leave a comment
Cured Meats – Red Wattle Pancetta
Between the arrival of the pig parts, and the speed of ripening fruits, I haven’t had the time to write about all of the kitchen action as I’ve gone. I decided to make pancetta out of the pork belly pieces … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Bacon, heritage breed, pancetta, pork bellies, Red Wattle
3 Comments
Red Wattle Ham Under Salt – Prosciutto Attempt #2
Some of you who know me personally may know that my love of prosciutto is the real reason I got into curing meats in the first place. My lofty goal is to personally cure my own prosciutti at home. My … Continue reading
A Whole Red Wattle Pig
This year I decided to go whole hog, and buy a Red Wattle pig for our freezer and my continued meat curing activities. I got it locally, from the Kreidermacher family at Pork and Plants, in Altura, MN. The pig … Continue reading
Fun with New Tools
I’ve been spending a fair bit of time with two new tools in the kitchen- a meat slicer, and a vacuum sealer. These have allowed me to package slices of the cured meats in a way that is easy for … Continue reading
Posted in Cured Meats, Food
Leave a comment
Cured Meats – Pastrami Phase Two
After the meat sat in the brine for 3 or 4 days, it was time for the fun parts of making the pastrami- the rubbing, smoking, and roasting, transforming the meat into tasty sandwich contents! Here’s what our meat looked … Continue reading
Posted in Cured Meats, Food, Slow Food
1 Comment
