Tried making some snausages and cured meats at home. Its pretty scary leaving meat out for weeks and eating it raw. But I have done it and shall no longer be afraid!!! Stuffed some pork, garlic, different herbs and spices into some hog casings and made some spanish chorizo. This is how it looked freshly stuffed.
also broke down a whole duck and made a bunch of shit. Here is one breast being cured in salt.
and the leftover skin being cooked to render out the duck fat. I need the duck fat for this....
the duck legs. Going to use the fat to make duck confit.
nothing went to waste. The carcase was simmered into a stock
you take the legs and you salt cure them with some herbs
for a day
then you cook the legs with the fat in a sous vide water bath for a day.
might as well make some sweetbreads
after you salt cure the breast for a day you hang it in the basement for a week to dry out
along with the chorizo that is starting to look a lot redder and dried out.
The basement held its temperature pretty well. I bought this thermometer and hygrometer to measure the temp and humidity. The room leveled off at 63 degrees and 60% humidity. This is acceptable for drying out salami and other meats as long as the sausages arent really thick. Needs more humidity if youre gonna do that.
and of course you make more bacon
heres the duck breast 7 days later. Its duck prosciutto! all dry and all tasty!
and heres the chorizo pretty much fully dried. It loses about 30% of its weight when drying.
was really tasty!!! next time I put more fat. I want big chunks of fat you can see
plate of charcuterie.
charcuterie is also about making fresh sausages! I took a sausage making class the other week.
We made three types of snausages. Very hands on class was fun!!!
got to make the links myself. wooo
soooo what do you do with all that crap? break your fast with eggs and home cured bacon. mmm
take the duck legs that have been sous vide for a day and crisp up the skin in a hot hot oven mmmm
sear them snausages and eat them with mustard!!!
Make a delicious Paella with the chorizo