Shitty Food Blog

Charcuterie

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.