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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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Can you cure pork belly with skin and not replace the water?

Steve Lamb in his book 'The River Cottage Cookbook' mentions a recipe for pancetta where he removes the skin of the pork belly and then cures the belly in salt. He does not replace the cure and after a while, the salt removes the water from the meat…
Neil Meyer
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Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about the best way to proceed. What is the right process…
samyb8
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Pork rillettes - drain fat before shredding or not

I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not.…
Robin
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What is tasso made from and how is it made?

What is tasso made from and how is it made?
Cade Roux
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Can I dehydrate homemade sausage with a dehydrator?

Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.
aqtjnfqspsndyuzlul
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What is the difference between Capocollo and Coppa di parma?

Capocollo is 70 Calories per 55 grams. Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
Regjohn1
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What would happen if I dehydrated fresh sausages for a couple hours?

I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages using either Spanish or Mexican-style recipes (still…
Behacad
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Pancetta leaking into cheesecloth

I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking into the cheesecloth. Is this good, bad or indifferent. Right now it is in my basement…
Mark LaPolla
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