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Charcuterie
http://cookaholics.org/viewtopic.php?f=23&t=926		 Page 7 of 8
Author:  Darcie [ Wed Feb 02, 2011 9:10 pm ]
Post subject:  Re: Charcuterie
Why not just go to the source?

Quote:
it's the later editions that have the guanciale recipe. the first does not. careful with the salt levels if you do the guanciale. brian likes it but i think too salty and stick with bacon/pancetta proportions.


best,


m
Author:  talanhart [ Thu Feb 03, 2011 12:37 pm ]
Post subject:  Re: Charcuterie
My copy which I just bought from Buy.com has the Guanciale recipe on page 47.


Mine isn't signed. I'm not too sure if I would even want him to sign mine after he Poo Pooed Pickled Bologna. :lol:
Author:  Kathy's Pete [ Thu Feb 03, 2011 12:43 pm ]
Post subject:  Re: Charcuterie
Since I used the lardo recipe I expect I will end up with a problem re: saltiness. Oh, well, it's been hanging for about 4 or 5 days now.
Author:  talanhart [ Thu Feb 17, 2011 6:33 pm ]
Post subject:  Re: Charcuterie
My Bacon is roasting in the oven. I was hoping my nephew would smoke one or two pieces, but he didn't sound too excited when I mentioned it to him, so oven roasting it is.
Author:  gardnercook [ Thu Feb 17, 2011 9:55 pm ]
Post subject:  Re: Charcuterie
We have a place here in Denver called Mondo Vecchio that will open up its facility on Fridays for tours and demos (they cure meats for restaurants) I will get more info and see if we can arrange to visit during the Denver meet up....figured you might all like that.
ilene
Author:  Kathy's Pete [ Thu Feb 17, 2011 10:18 pm ]
Post subject:  Re: Charcuterie
I've posted this elsewhere but not here yet:

Image

smoking some Canadian bacon over the past weekend.
Author:  Darcie [ Fri Feb 18, 2011 8:07 am ]
Post subject:  Re: Charcuterie
Pete, have you tried the guanciale yet? I had to shorten my pancetta curing time to make the cutoff for the challenge.

Also, I have a confession to make. I'm not digging the duck prosciutto. Can someone tell me a use for it that I might like?
Author:  Kathy's Pete [ Fri Feb 18, 2011 8:50 am ]
Post subject:  Re: Charcuterie
The prosciutto is best cut extremely thin (like the tomatoes sliced by the guy at the county fair who's selling serrated knives) - almost see-thru thin - and served as part of a mixed charcuterie plate. Any thicker and it's kind of funky. If it has a dark, jerky texture I think that means the humidity was low. The edge away from the fat on mine was beginning to get leathery.

Kathy likes to serve it around breadsticks. We served some with company last weekend and there was a fair bit left over.

I'll probably try the guanciale this weekend. Expecting it to be salty.
Author:  Kathy Henry [ Fri Feb 18, 2011 9:44 am ]
Post subject:  Re: Charcuterie
Darcie
Unfortunately our friends are not very adventurous eaters. They are good cooks, but mostly not our style of food. One example - a beautiful prime rib that was just cooked to death. There was a dot of pink in the middle & she was thrilled -"it's perfect". I could barely choke it down.
Kathy :roll:
Author:  Darcie [ Fri Feb 18, 2011 9:52 am ]
Post subject:  Re: Charcuterie
Kathy's Pete wrote:
The prosciutto is best cut extremely thin (like the tomatoes sliced by the guy at the county fair who's selling serrated knives) - almost see-thru thin - and served as part of a mixed charcuterie plate. Any thicker and it's kind of funky.


I used my kewl electric meat slicer to get it quite thin. Texture is excellent. Just has a bit of funky flavor (not rotten funky, just...funky). I'm convinced it was the breed of duck. I bought it at the Asian market and it only labeled "duck" so I don't know what breed. It was, and I hate to say this, an odd-looking duck. (Imagine me taking off my sunglasses when I say that). Anyway, it was kinda scrawny.
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