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I'm going to a charcuterie workshop...
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 35
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I'm going to a charcuterie workshop tomorrow. Any of the industry professionals here have any experience with curing meats?
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>>7326495

>Implying anyone on /ck/ has any experience other than fast food, processed snacks, and chicken tendies.
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>>7326528

Fuck off.
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https://www.youtube.com/watch?v=qcwu6K4crHc
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>>7326528

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.

http://www.thebutchersguild.org/cuisine-u-charcuterie-workshop-brian-polcyn/
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>>7326495
No experience but I'm super jelly.
I've made jerky many times but never had the chance at making some venison salami.
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>>7326582

>>7326582

To date I've only ever done cased sausages and short cured things like bacon and pancetta. I'm looking forward to getting into the more intensive curing practices that really create some amazing transformations in the finished product.
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>>7326603
Make sure you post back here with your progress.
It's always nice to have some decent OC amongst the Jack/shill/pizza threads.
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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.
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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.
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>>7326615

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.
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>>7326622

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.
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>>7326538
>>7326615

Half of typical /ck/ posts involves fast food, drunk food, and food memes. You two fags actually expect real feedback/ helpful tips regarding gourmet pork preparation?
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>>7326722

>/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"

Fuck off.
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>>7326750

Chill out nigger, I'm just saying if you are serious about about high end gourmet foods, you better post it somewhere else other than 4chan.
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>>7326784

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.
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>>7326784
>Calls people fags
>Calls people niggers

You're part of the problem.
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>>7326495

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.
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>>7326918
Fags and niggers have always been a part of image board culture.

Please acclimate to the culture before trying to hoist others out of the door.
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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.
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>>7326495
not industry professional, but i eat alot of it.

try this.

get choriço alentejano (if available)
cut
eat raw with the toughest, bittiest bread available.

fucking delicious.

don't get cheap choriço btw. i'd rather eat hemmoroid filled ass than a cheap choriço
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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.
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>>7327038

What's the total hang time on your pancetta? When I've done it I usually only hang four to five weeks. Does the flavor intensify significantly after four weeks?
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>>7327041
Fuck off, they were used ironically back in the day. Now they're used primarily to mock without basis simply because you disagree with something said.
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So it won't get underway for anotherr hour but this is our workspace today.
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Kitchen and smoker
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Various equipment 1
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Various equipment 2
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Various equipment 3
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>>7326495
keep us posted, op. this looks to be interesting.
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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.

the pig
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The pig
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The pig, again...
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and one last time, the pig...
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>>7329694

after you're done with the head save the skull and make a totem out of it
Thread replies: 35
Thread images: 20
Thread DB ID: 481233



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