Tag Archives: Charcuterie

Second Curing Chamber

As my experience curing meats increases, and my desire to cure more stuff after Grrls Meat Camp, I have been working on a way to increase my curing space, yet not invest too much money/time in the construction.  I’m also … 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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Patience + Meat = Pastrami

I’ve never been a patient person, as so many of my relatives and friends have told me.  I like to remind people that I was born two months early, so my impatience goes all the way back. The fact that … Continue reading

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Charcutepalooza! Getting Ready for the fun

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 … Continue reading

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Duck Confit Day 2

In case you missed it, day 1 is here.   I made duck confit so that we can use it for a large cassoulet party later in January.   After yesterday’s seasoning (curing) of the duck legs, today’s major effort involved the … Continue reading

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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

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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

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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

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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

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