Charcuterie supplies and process [General]
2016 Apr 24
What is it you plan to make? You can get hog casings from many groc stores. Nicastros sells beef casings and of course Lavergne has them all including lamb. For mail order I have used both the sausage maker and butcher packer.
If you have never made anything like this before I would suggest you start with some whole muscle recipes. Season, salt & cure. Smoke if needed. Then work your way up to ground pork recipes. With the right cure it is no problem but you could be fermenting raw pork at 90F for a couple days and you better understand what you are doing before moving on to one of those recipes :)
Plus fall is a better time of year for it with the cooler temps unless you have a fridge set up just for curing ground items.
Whole muscle recipes are much easier to not screw up and not the same health risks.
that is just my 0002
If you have never made anything like this before I would suggest you start with some whole muscle recipes. Season, salt & cure. Smoke if needed. Then work your way up to ground pork recipes. With the right cure it is no problem but you could be fermenting raw pork at 90F for a couple days and you better understand what you are doing before moving on to one of those recipes :)
Plus fall is a better time of year for it with the cooler temps unless you have a fridge set up just for curing ground items.
Whole muscle recipes are much easier to not screw up and not the same health risks.
that is just my 0002
2016 May 8
Has anyone tried to make duck prosciutto? I found this
ruhlman.com
I bought some duck prosciutto from seed to sausage for a gift basket and it was $12 for about 100-110 g duck breast so over $10-12 / 100g. The smoked duck breast I asked them to check was about 130g for $12 and they were all tiny and sold by the piece so $9-11/100g and it was one of the larger ones so meat press is much more reasonable at $5/100g.
ruhlman.com
I bought some duck prosciutto from seed to sausage for a gift basket and it was $12 for about 100-110 g duck breast so over $10-12 / 100g. The smoked duck breast I asked them to check was about 130g for $12 and they were all tiny and sold by the piece so $9-11/100g and it was one of the larger ones so meat press is much more reasonable at $5/100g.
Boletus4u