Bresaola: Attempt 2

I was looking through my projects in charcuterie in the past year, and there has been lots of successes and lessons learned. I think I’ve managed to benefit greatly from bumbling through all of these projects, varying from my first cured duck breast that was waaayyy too salty, to my most recent adventures in making salami. One of the projects …

Hungarian Salami

I measure out the amount of salt required (salt at 2.75% of meat weight), and pour it onto the meat chunks. Then, I add the garlic. Freshly pressed garlic is probably one of the best things on this planet! For added textural contrast, I grounded some fat into the meat mixture, and reserved some hand cut fat chunks for stuffing …

Coppa Unveiling

Previously, on Curing (meat) with Kevin, we worked on some coppa. See it here! Now, after about 2.5 months, we’ve hit about a 35% weight loss, great news! I used sheets of dried hog casing to wrap the cured coppa, which keeps the coppa from loosing too much moisture too fast. [image_with_text image=’http://www.chasingwhims.com/wp-content/uploads/2015/11/IMG_6727.jpg’ title=” title_color=” title_tag=”] [/image_with_text] The first cut …

Pancetta Attempt 3: Berkshires and Flavour Combos

When reading about other charcuterie enthusiasts’ posts about the meat that they are curing, one main prevailing theme pops up; using good breeds of pig. Now, for the lucky few that have access to their own farms (whether here in the West Coast or the East Coast), getting fresh, heritage breeds of pork isn’t difficult. For us city dwellers though, …

Taking the plunge: Simple Soppressata

A little while back, I made fresh sausages to familiarize myself with the sausage making process so I would have a smoother transition to making salami. It was definitely a bit of a process from beginning to end, and I gained a huge amount of experience. A detailed write-up of my sausage making experience can be found here. I’ve been aching for a chance …

Coppa-ish?

Hello hello! This week I’m working on a coppa-like product. The coppa or capicollo is a cured pork product made from a cut that runs from back of the head to the shoulder of the pig. The reason I call what I am making coppa-ish is because the exact cut used for that salumi in Italy is not a common cut of …

Bresaola Attempt 1: The unveiling!

One of the many projects that I left hanging (pun!) before I left on my epic summer journey(s) was the bresaola which I started a month or so ago. If my memory serves me right (yes I’ve been binge watching Iron Chef Japan), I seasoned the beef with very basic herbs and spices to complement the natural flavours of the …

Liver Pate: Attempt #1

Again, in the spirit of trying new things, I attempted to make something that I’ve never tried before: Chicken liver pate! I’ve always enjoyed the unique taste of offals, and livers are one of my all time favourite cheap cuts of meats to use in cooking. I firmly believe in using all cuts of an animal, and with a little bit …

Lonza: an update

I find it hard to eat lots of cured meats continuously, despite it being delicious. Therefore, after I cracked open the lonza (see here for the unveiling), I put it back into the curing chamber to continue drying. After about another 2 months of drying, I have eaten my way through about 3/4 of the product. I can tell you that …

Bresaola: Attempt #1

Hello! Amidst the nice weather we’ve been having recently on the west coast, it’s been terribly difficult to find motivation to stay inside and work on the craft of producing high quality charcuterie. Nevertheless, I have managed to scrimp together what little motivation I have on starting a brand new venture: Bresaola! Bresaola, unlike all the other whole muscles that …