Quantcast
Considering taking a class in charcuterie - Page 3
Page 3 of 7 FirstFirst 12345 ... LastLast
Results 21 to 30 of 70

Thread: Considering taking a class in charcuterie

  1. #21
    Senior Member
    Join Date
    Dec 2012
    Location
    Victoria BC Canada
    Posts
    250
    for a sticky thread

  2. #22
    Senior Member AFKitchenknivesguy's Avatar
    Join Date
    Apr 2011
    Location
    California
    Posts
    1,044
    I would like to see this as well.
    Jason

  3. #23
    Thank you Josh - I'm glad I started this thread.

  4. #24
    Senior Member
    Join Date
    Feb 2011
    Location
    Randleman NC
    Posts
    549
    Nice

  5. #25
    Senior Member
    Join Date
    Feb 2013
    Location
    bay area, california
    Posts
    535
    i am thinking about the same thing. i actually asked for the class for a Christmas present..well, i asked for the half cow class. a butchering class. i think you have to do a butchering class first before you take the Sausage class.

    i am definately keeping a hog head for head cheese next pig butchering day. this doesnt look that difficult. haha.

    i am hoping to get the class in San Francisco.

    (my wife got me one flying lesson instead..this happens on the 24th, could be my last day here on earth )

  6. #26
    Senior Member Notaskinnychef's Avatar
    Join Date
    Nov 2012
    Location
    Victoria, BC, Canada
    Posts
    535
    Can't wait to read what's bout to be posted here soon, really looking forward to all the advice. Thanks guys

  7. #27
    Quote Originally Posted by Mike9 View Post
    Home - No desire to work in another kitchen - ever.
    Very, very samrt man

    I trained under Polcyn and do a good amount of curing professionally. And I think if you are trying to cut the learning curve, a day class could be a good idea.

    Charcuterie seems more complicated and fickle than it really is, at least until you get into the dry-cured stuffs. It's more about having a few good pieces of equipment (grinder, stuffer, butchers twine) and the confidence to give it a go. I think the class would be great for familiarizing yourself with the basic principles and the equipment.

    Are you just looking to do fresh sausage or the dry-cured/fermented types? I'll be honest, the book Charcuterie by Polcyn leaves a bit to be desired. Some of the ratios are off, culture, salt and spice mix wise. But the book covers a lot of ground and is generally a good reference. Bertolli's Cooking by Hand is a great resource, one I prefer to Charcuterie.

    Fresh sausages are super easy compared to their dry-cured cousins. I'd start there then move into basic curing like the duck breast recipe posted about. Then maybe into fermented sausages if you have the setup for it.

  8. #28
    Senior Member Mrmnms's Avatar
    Join Date
    Oct 2012
    Location
    Long Island
    Posts
    1,014
    I'd love a copy of the guidelines. It's been a while since I've made sausage, I still do a few pastramis every year. Not Katz's but not bad. Thanks Brainsausage.

  9. #29
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    Location
    The Motor City
    Posts
    518
    Quote Originally Posted by Mrmnms View Post
    I'd love a copy of the guidelines. It's been a while since I've made sausage, I still do a few pastramis every year. Not Katz's but not bad.
    Care to share your Pastrami recipe?
    Who you jivin' with that Cosmik Debris?

  10. #30
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405
    maybe it's time to make the charcuterie recipe thread? =D

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •