Category: Charcuterie

December 2, 2009

Pendulous, Salty Meat

So I got a deli slicer for my birthday. Which I sort of asked for, in that not-exactly-asking-but-making-it-pretty-obvious-way that my expert wife has figured out over the years. It was a tough call, since I really want a new juicer (the old one suffered a child-related mishap, rendering it useless) but the one I want is three times more money than the slicer. So I got a slicer. It was win/win, really, since she knew that the minute I opened it I’d rush out and buy hunks of meat to cure, hang, and then slice into glistening tissues of salty splendor for us all to enjoy.

And that is pretty much exactly what happened.

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August 1, 2009

Patience Is A Virtue

Remember the bacon? I finally got around to smoking it, only a couple of days later than I intended to. The two cures had made noticeable differences to the meat; the traditional cure (I use the word loosely here, since it had coffee and tons of garlic in it) had firmed it up and darkened it noticeably, while the miso cure had left the meat firm but still supple and only slightly colored. I put…

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July 27, 2009

It’s Hard To Be Us

On Saturday we piled in the car- along with Oren, who took the bus up from the city- and headed to the Berkshires for Richard’s 60th birthday party. It was every bit the party we all knew it would be, and we all brought something since it was a surprise; Susan could not have made anything ahead of time without giving it away. This is a real shame, considering that they have the most unbelievable…

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July 23, 2009

Treyf And Sound

So that pork belly from the market? Well it came in roughly 1lb. hunks (skin on, bless them) so I figured I’d try a couple of different cures in the interest of advancing human knowledge in the cutting edge field of Bacon Science™. One got a pretty traditional cure, but with coffee and chili powder, and the other got a goodly slather with a paste made from yellow miso, yuzu miso, mashed ume plum, yuzu…

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June 29, 2009

Bresaola

Not bad for a first try. It came out a little salty, because I forgot about it and left it on the cure for a week. Next time I think 4 days will be about right. Now I just have to go the the deli and get them to slice it like this- it’s just too much work to keep doing it by hand. Isn’t it pretty? It almost makes me want to make stained-meat…

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June 11, 2009

Fight For Your Right To Pâté

With the warmer weather, I’ve been craving pâtés and terrines; a slice or two with a salad and crusty bread is as good as lunch can get (at least until the cucumbers and tomatoes arrive) and the archetypal combination of potted meat, mustard, and pickles can find expression in many forms along a spectrum from humble to elegant. In this case, humble: a 5 lb. pork shoulder from Fleisher’s became two pâtés de campagne (though…

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April 26, 2009

Pastrami On Rye

I’m so heinously behind on posting- there’s just too much other work in the studio and garden (I’m redoing the herb garden right now, to make it extra elegant and much lower maintenance) and I can’t seem to deal with the computer a whole lot. But, since I did recently write the Reuben thing for TNS, here’s a follow-up that shows the final destination of that glorious, smoky hunk o’ cow after some parts were…

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February 19, 2009

Complements

As if on cue, we got three inches of snow last night. But it doesn’t matter; it’s 40 degrees now, and melting away at a good clip. This time of year the sun moves five sun-widths higher in the sky every week. I didn’t even mind shoveling this morning. There wasn’t much in the house yesterday, but I did spy a pot of chicken broth (from the carcass of dinner a couple nights ago) mixed…

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January 22, 2009

Making Do

Since the gratification of the pigs’ head terrine was necessarily of the delayed variety, I was planning a stop on the way home to grab some of the good ground beef with which to make chili. Kidney beans were already a-soakin’, so it was all worked out. Then my intrepid editor handed me a nice packet of venison loin, and thus saved me a detour. It was a perfect happy delicious coincidence. I called home…

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January 20, 2009

It’s Slobberin’ Time

I’m behind on posting, and since a couple of recent culinary activities have revolved around the pig and its myriad uses I’m going to combine two events into one porktacular post. The other day- during our frigid cold snap, where it barely made it into double digits- I fished a big bag of pork shoulder pieces out of the freezer so Milo and I could make sausage as a fun and useful indoor activity. He…

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