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 …

Chasing the perfect sourdough: Attempt 14

So, last week (see here), I finally realized my vision of the perfect sourdough. I think anybody can get lucky once, so in order to confirm that perfection came from the new and improved bread making process rather than the sourdough gods smiling down on me for once, I will attempt to recreate the bread I made last week, this week. First off, …

Exploring Charcuterie: Fromage de Tête

For my newest foray into the world of charcuterie, I have decided to stray a bit from the conventional curing of whole muscles and salamis to a more cooked arena… This week, I decided to try to make Fromage de Tête / Brawn / Head Cheese. Fromage de tête is a popular cold cut that originates in Europe, with each country …

Pancetta Attempt 2: The reveal!

So finally, my second attempt at pancetta is ready to come out of the curing chamber…. and I can’t tell you how excited I am for it! The process started about 3.5 weeks ago, with skinning the pork belly and the start of the curing process (see it here!). After 9 days of curing, I pulled the belly out of …

Perfecting Sourdough: I’ve done it!

This week, I bring you happy tidings of my efforts in perfecting sourdough. I have finally done it! After scouring the internet, investigating multiple sources of information on how to achieve tension and open crumbs, I have finally gotten to a point where I am happy with what I have created! To create this perfect bread, I made 3 main …

Prelude to Salami: making sausages

For a while now I’ve been avoiding the elephant in the room… all my charcuterie has been whole muscle curing. Whole muscle curing is very foolproof, there is little chance of failure if instructions are followed. I have experimented with lots of whole muscle curing, and I think I am now comfortable with taking the next step. Making salami requires a …

Pancetta: Attempt 2

After the success of the first pancetta I’ve ever made (see it here), along with my recent charcuterie based adventures, I am inclined to revisit some of the earlier cured meats I’ve made in an effort to both try new flavour combinations and to perfect the curing process. My first attempt was a pancetta arrotolata, which is a rolled version. …

Perfecting Sourdough: 4 failures in a row…

Attempts 9, 10 , 11, and 12 did not go so well… Perhaps failure is a strong word for describing breads that are still tasty, with great crust and crumb, but I think they are failures to me because I failed to improve upon my previous attempts. I think that recently, I am tiring of writing about sourdoughs. Don’t get …

Fermented Butter!

I was browsing the internets, looking up more fun projects that take little effort and high yield, and I came upon a easy recipe for cultured/fermented butter. I’ve made butter before, just using whipping cream. Butter making is quite simple, and is definitely not as complicated as the movies make it out to be, with the churning in a big …

Lonza: The Unveiling

MY LONZA IS READY! Yes, after 4.5 weeks of hanging inside the chamber, it has finally reached the required weight loss. It’s an exciting time, I finally get to taste the fruits of my labour, and more importantly, to see whether my recipe is a good one. In case you missed the post on how I started curing my lonza, …