mattydski 560 Posted November 14, 2010 Report Share Posted November 14, 2010 One of my ambitions this year is begin some simple charcutrie? Does anybody have a go? Quote Link to post Share on other sites
riohog 5,956 Posted November 14, 2010 Report Share Posted November 14, 2010 One of my ambitions this year is begin some simple charcutrie? Does anybody have a go? is that a posh word for sausage making ? Quote Link to post Share on other sites
mattydski 560 Posted November 14, 2010 Author Report Share Posted November 14, 2010 Well......kind 'o I make my own sausages anyhow, but want to extend my knowledge base. It my mind its about curing meat such as salami's and hams. For instance, I'd love to cure a whole leg of pork, in to a Ham, but the cost involved means I'd really rather learn by knowledge transfer than by trying . Salamis are easy enough, will be doing those quite soon.. I just love all that shite, i'm a bit of a foodie... Quote Link to post Share on other sites
riohog 5,956 Posted November 14, 2010 Report Share Posted November 14, 2010 Well......kind 'o I make my own sausages anyhow, but want to extend my knowledge base. It my mind its about curing meat such as salami's and hams. For instance, I'd love to cure a whole leg of pork, in to a Ham, but the cost involved means I'd really rather learn by knowledge transfer than by trying . Salamis are easy enough, will be doing those quite soon.. I just love all that shite, i'm a bit of a foodie... got you , wouldnt want to tell you how to suck eggs ..lol go to google put in ..dry / wet curing .. some good info there Quote Link to post Share on other sites
mattydski 560 Posted November 14, 2010 Author Report Share Posted November 14, 2010 Ive got a couple of books...good books..........But I'd still rather touch and feel..... Quote Link to post Share on other sites
Caravan Monster 323 Posted November 14, 2010 Report Share Posted November 14, 2010 My neighbour does air dried sausages and hams from their own pigs. The mould looks minging, but so far as I know, none of them have ever got ill from it. I got the impression that they got the principles of curing from reading up on the subject, but refined the recipes through intuition and trial and error. Quote Link to post Share on other sites
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