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Questions tagged [charcuterie]

The art of smoking, salting and curing meat to preserve and add flavour.

23 questions
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When curing sausage, which is more important temperature or humidity?

I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the…
Laura Thomas
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Pancetta Mold. How to tell whether it's safe to eat?

I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify whether this mold is to be expected or whether it is a sign of my preservation gone…
colethecoder
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Is very slow smoking of meat allowed commercially in the US?

Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find Portuguese sausages in this heavily smoked style in…
Cory Schillaci
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What's the difference between Prosciutto, Jamon Serrano and Speck?

Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork. Is there actually a functional difference in them? Or is…
Chris Cudmore
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Corned Beef - From Scratch

I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start from scratch. Is this possible to do at home with…
Tim Post
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How to cure beef jerky with a minimum of salt?

I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun) My question is, since…
DustinDavis
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How would I go about home smoking a ham joint?

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the smallest practical amount to attempt?
Rowland Shaw
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What will happen if I substitute beef liver for pork liver in sausage?

When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've encountered. I do however like liverwurst, and…
Laura Thomas
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Why is my meat grinder getting clogged with sinew?

Last Christmas, I got a meat grinder and I've stared experimenting with sausage making. My previous batches have been around a pound of pork, and I noticed that it seemed to slow down as I went. Today, I pushed through five pounds of chicken thighs…
Nate
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Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed with shallots and herbs, put in the mould and…
Michael
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why did my liverwurst get crumbly?

i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1 ratio of pork liver and very fatty pork shoulder and followed this procedure - per recipe…
Colin
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Is all sausage considered a "Processed Meat"?

Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a processed meat, which, makes sense. Is all Sausage…
Mark Rogers
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Corned Beef, Cabbage vs. Reuben - Multipurpose?

Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked): I have ~2.25lb of Corned Beef Brisket (Point Cut)", fresh & vacuum-sealed with spices and all that. I bought it with the intention of…
Khyrberos
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Using Cheesecloth for Pancetta

I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are the pros and cons of wrapping it in cheesecloth while it dries? The recipe I am using says…
squillman
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How can I substitute Tender Quick® for pink salt + kosher salt?

I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the Tender Quick® in place of the pink salt and…
Ray
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