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Thread: Charcuterie

  1. #21

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    Eamon, I would suggest bacon or corned beef. Bratwurst are pretty easy too if you have a stuffer.

    -AJ

  2. #22
    Senior Member tkern's Avatar
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    Make some Tasso. Get a pork shoulder. Cut into 1" strips. Coat in the tasso spice of your choosing. Let hang out and be groovy for 4 hrs then smoke. I second the bacon suggestion too. Maybe take a stab at rillettes?

  3. #23
    Senior Member Deckhand's Avatar
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    I have been wanting to make Corned beef for a while for Reuben's. It's on my short list. Not too sure about the saltpeter. Is there a good way to make it without that. Or am I over thinking this. Do you use saltpeter in yours?

  4. #24
    Senior Member tkern's Avatar
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    Nope. peppercorns, coriander, mustard seed for spices. brined in water, brown sugar, instacure #1 and salt for a month. Then removed, rinsed off, simmered until corned beef

  5. #25
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by tkern View Post
    Nope. peppercorns, coriander, mustard seed for spices. brined in water, brown sugar, instacure #1 and salt for a month. Then removed, rinsed off, simmered until corned beef
    Thank you! Thank you! I will use your method.. Greatly appreciated!

  6. #26
    Saltpeter is just old-school, roundabout instacure.

  7. #27
    Duck prosciutto and bacon are super easy. So is cured salmon. Chicken liver mousse is also cheap and easy.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #28
    sounds like bacon is a good place to start. Curing salmon sounds like a good way to keep my wife happy!

  9. #29

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    Quote Originally Posted by Deckhand View Post
    I have been wanting to make Corned beef for a while for Reuben's. It's on my short list. Not too sure about the saltpeter. Is there a good way to make it without that. Or am I over thinking this. Do you use saltpeter in yours?
    I made it in school and we did not use saltpeter or instacure. I was told that as long as we were using the product quickly (in our case devouring) it wasn't necessary. For long shelf, then maybe you'd want to use it. Same with the bacon. We did not do any of the long dry aged products were it is probably more important to prevent bacteria growth. Just guessing on that. I know a place in Marietta that uses no added chemicals.

    -AJ

  10. #30
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by ajhuff View Post
    I made it in school and we did not use saltpeter or instacure. I was told that as long as we were using the product quickly (in our case devouring) it wasn't necessary. For long shelf, then maybe you'd want to use it. Same with the bacon. We did not do any of the long dry aged products were it is probably more important to prevent bacteria growth. Just guessing on that. I know a place in Marietta that uses no added chemicals.

    -AJ
    Thanks for the comments. Sure mine wouldn't sit around long.

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