Charcuterie
 

I know, WTF is that?
http://en.wikipedia.org/wiki/Charcuterie
Basically its a branch of cooking devoted to preserved meats. I am most interested in the salt-cured/cured meats, brined meats, fermented sausage/salami (sounds awesome huh?;)), smoked meats.
I'm going to pick up this book:
http://www.amazon.com/Charcuterie-Cr.../dp/0393058298
and get cracking after buying a few essential tools/ingredients.

Anyone do this?

As I create/cook recipes from the book I'll be sure to post the relsults in this thread. Please pray that I don't get botulism if you have a free minute. :D

Re: Charcuterie
 

I own this book. Excellent choice.

However, just handling the book will raise your cholesterol by 30 points. ;)

Re: Charcuterie
 

What have you made from the book? I can't wait to get started.

Re: Charcuterie
 

I make Biltong and Droewors all the time, probably not in that book though. One is salt cured and air dried beef, not jerky though, brilliant stuff! the other is air dried sausage. Dam, now I need to go make some!

http://en.wikipedia.org/wiki/Biltong
http://en.wikipedia.org/wiki/Dro%C3%AB_wors


If you brine it, cure it, air dry it or smoke it, I will eat it! Good luck man.

Re: Charcuterie
 

Thanks, my first attempt at charcuterie is in the salt! I removed both breasts from a duck, laid them on a thick bed of salt, then covered them in salt. They will be in their salt 'cocoon' covered in the fridge for 24 hours. Then they will removed, rinsed and dried. Then into cheesecloth to hang in a ~50F fridge for about a week. The result? Hopefully duck prosciutto. :dr

Re: Charcuterie
 

Certainy sounds interesting.

We'll place you in charge of 2009 Ybor Herf IFD Seth.



Oh, what is IFD? Almost forgot......Interesting Foods Division. :r