Tag Charcuterie

Chicken Confit

Delving further into Charcuterie I had been thinking about confit: slow cooking meat in a fat at low temperature.  Traditionally it’s done with duck legs in duck fat but I had neither so I used what I had: a big…

Smoked Hunters Sausage

Our freezer was getting overcrowded with pork so I decided to take out sixteen pounds and make some sausage over the weekend.  My family seems to like smoked sausage the best so I made Hunters sausage (forgot the German name, sorry). …

Pancetta and air drying

I’ve made panchetta a few times, most recently late spring.  It’s a savoury dry rub on pork belly that’s cured for a week, rolled and hung for several weeks: I follow the Charcuterie recipe.  Pancetta is an Italian bacon that has a…

My bacon recipe

After much trial and error over the last year I’ve settled on a standard cure for smoked bacon.  I started with the smoked bacon recipe from Charcuterie and made my variations from there.  I like a sweeter bacon but also want…

Makin’ Bacon

Bacon is what started me on the homemade path and it keeps me there.  This past winter a local shop had pork bellies for $0.69 per pound so I picked up ten whole bellies and cut them into five pound…

Guanciale

My cured meat adventures began with the purchase of Charcuterie by Michael Ruhlman about three months ago. I had been purchasing random cookbooks for years, mostly discount books filled with step by step instructional recipes. This was my first topical…