Charcuterie

[pnoon]

I own this book. Excellent choice.

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

[landhoney]

Originally Posted by pnoon

I own this book. Excellent choice.
However, just handling the book will raise your cholesterol by 30 points.

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

[bigloo]

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.

[landhoney]

Originally Posted by bigloo

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.

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.

[TripleF]

Certainy sounds interesting.

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



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