I'm going to a charcuterie workshop tomorrow. Any of the industry professionals here have any experience with curing meats?
Well that didn't take long.
Anyway, it's a program that travels the country so I figured someone around here might have been a part of it already.
The only thing I have ever made so far is duck prosciutto, it was pretty easy and came out pretty good. I want to get a humidity controlled cooler to make more stuff whenever I move out of my current apartment.
I've made a few things out of that book (got it when Borders was liquidating everything for super cheap).
I've worked in the industry, but haven't had the opportunity to do any real charcuterie, though that would be the dream.
Will do. It's a two day workshop so I'll be back tomorrow night with some stuff from the first day. I don't know how many pictures I'll be able to get since as I understand it is pretty hands on but I'll be sure to get at least a few good shots and I'll share my notes with anyone interested.
Yeah, I need to set something like that up as well. I live in Florida so the dabbling I've done at home is limited to certain times of the year mostly due to a ridiculously difficult to maintain moisture level. The restaurant I work at doesn't do this sort of stuff so I'm kinda just doing this for professional enrichment. Plus, I guess we get to bring home a whole bunch of the finished product which is going to be awesome.
>/ck/ has been overrun with shitposting in the past year
>"it's always been like this, nobody here ever knew how to cook, nobody gives real advice or posts oc"
That's a bad attitude to have, though.
If anything you should be encouraging quality posters.
People know they're posting on 4chan when they post on 4chan; it's not like people actually interested in anything other than shitposting just stumble here.
Right now I have a bunch of cured meat that is drying - about 5 lbs of bresaola that has maybe 10 or 12 days left to go, and an entire pork belly being turned into pancetta, which has a maybe another month left.
I'm getting a castoff half-size fridge that I'm going to use as a chamber for fermented sausages and that kind of thing.
Curing meat is kind of like baking - measurement is a lot more important.
Make sure you have kitchen twine around to tie up muscles.
I worked for a while in a local butcher's shop. We mostly worked with fresh meat and smoked products for wholesale, but we would experiment on the side with fermented and dry cured products. It was a good way to use excess meats that weren't pretty enough anymore to send to restaurants or grocery stores.
In particular, we cured a lot of pork cheek/jowl since the demand for them was low and the pig heads were usually the last thing we processed, so they were usually not too beautiful by the time we got around to cutting the cheeks out. I always found the jowl to be a bit gristly for my taste when it was fresh/smoked, at least compared to belly, but the guanciale you get when you dry cure it has a more palatable texture and is quite tasty. Since the cheek is relatively small compared to say, a whole ham or belly, the guanciale doesn't take nearly as long as prosciutto or pancetta.
We also made a few batches of lonzino, which is dry cured pork loin, as well as the standard prosciutto and pancetta. We smoked our pancetta, which I didn't think was normal, but it wasn't my call.
Every once in a while we'd pop out a hundred pounds or so of fermented sausages, pretty standard salamis like pepperoni, andouille, chorizo, cacciatore, landjager, and soppressata. The fermented sausages we actually sold wholesale sometimes, so we put a bit more effort into them since they were regulated. Our boss fucked up a 100lb batch of pepperonis because he couldn't be bothered with the paperwork so the inspector wouldn't let us sell them and we ended up just taking them home.
Make sure you keep your cured meats in a controlled environment, we lost a lot of product because the cleaning crew would steam up our coolers when they were hosing down the equipment.
Damn, now I really miss working with meat. Maybe someday I'll actually have money and I can open my own place. Anyway, have fun with your workshop, meat is great and cured meat is extra great.
not industry professional, but i eat alot of it.
get choriço alentejano (if available)
eat raw with the toughest, bittiest bread available.
don't get cheap choriço btw. i'd rather eat hemmoroid filled ass than a cheap choriço
Just an update. Heading out to the farm right now, got this picture this morning. This is our pig. He was slaughtered and hung yesterday and we'll be starting today with the break down.
So it won't get underway for anotherr hour but this is our workspace today.
keep us posted, op. this looks to be interesting.
Long and tiring day today. I have a ton of stuff to share but I'm not going to be able to get into it this evening. I figured I'd stop in and drop a few more pics of the pig and then come back after class tomorrow to start posting info and answering questions.
after you're done with the head save the skull and make a totem out of it