Category Archives: Slow Food
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
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
Cured Meats – Pastrami Phase One
Though it appears that most of my recent charcuterie projects have started with 5 pounds of pork shoulder, I thought it would be good to cure some more meat that isn’t pork-shoulder based. After all, other meats like curing and … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged beef, brine, brisket, roasting, smoked meat, steaming
Leave a comment
Smoked Meat Sunday – Andouille and Bacon
As my cured meat marathon gets close to its first major tasting party, I’m working on bacon and sausages that require smoke to reach their highest levels of tastiness. Today’s task is smoking the andouille sausages I made two days … Continue reading
Cured Meat – Duck Proscuitto Part Deux
For those of you who’ve been following the cured meat marathon, and have seen the amazingly simple steps I took with the two duck breasts I got, here’s what happens next. F0r those of you who may have missed this … Continue reading
Posted in Cookbooks, Cured Meats, Food, Slow Food
Tagged Charcuterie, cured meat, duck, duck proscuitto, salt
Leave a comment
Cured Meat – Duck Proscuitto
The latest entry in the cured meat marathon is one that, once ingredients are procured, requires VERY LITTLE work, and relatively little time- about 8 days (WAY less than a leg of pork proscuitto). That said, procuring the ingredients is … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Charcuterie, duck, foie gras producer, proscuitto
1 Comment
Cured Meat – Pancetta (or Tesa) Started
This morning I’ve continued my cured meat marathon, with the beginnings of more pancetta, which is, so far, my favorite of the cured meats I’ve produced. Pancetta is bacon that is rubbed with herbs and salt, then rolled and air … Continue reading
Making Mortadella – Adventure in Emulsified Forcemeat
In case you did not know, the meat product we call bologna (sometimes pronounced baloney) in the United States is really based on Mortadella, which is an emulsified sausage (or forcemeat) that is indigenous to the city of Bologna (pronounced … Continue reading
Posted in Cookbooks, Cured Meats, Food, Slow Food
3 Comments
More Sausage Making, and More Meat
After my success with the new equipment and the Breakfast Sausage with Fresh Ginger and Sage recipe (aka Da Bomb, from Ruhlman & Polcyn’s book), I realized that 5 pounds of sausages isn’t that many. Once you have a brunch … Continue reading
Posted in Cook's 100, Cookbooks, Cured Meats, Food, Recipes, Slow Food
Tagged breakfast sausage, Charcuterie, ginger, Mexican Chorizo, pork, sausages
Leave a comment
Mexican Chorizo
from Charcuterie by Ruhlman and Polcyn, with additional commentary Mexican Chorizo is classically a free form sausage used loose as an ingredient in other dishes, rather than in links or in patties. But don’t feel bound by classic rules if … Continue reading
Posted in Cookbooks, Cured Meats, Food, Recipes, Slow Food
Tagged ancho, Charcuterie, chiles, chipotle, Cook's 100, Mexican Chorizo, sausage, spicy
Leave a comment
