Guanciale: The Second Piece

As you may recall, I cured 2 pork jowls at the same time. The first of which was a great success, and can be seen here. While eating the first guanciale, I left the second one (which had a different cure) in the curing chamber, to further age and develop flavour. After using the last of the first batch of …

Duck Prosciutto Attempt 3: The Reveal!

I am a bit slow writing this week, and have built up a sizeable backlog of charcuterie and sourdough based adventures that I would like to share with you. I’ve been working on fresh sausages (in preparation for my salami making), head cheese, and breseola over the last 2 weeks, and have been too occupied to do a lot of …

Perfecting Sourdough: Attempt 8 a.k.a overproofed!

Sometimes, when you think you are so close, you are still so far away… Sourdough making is about reading the signs that are given to you by the dough, by the aromas and the appearance of your starter and your leaven. Even when I think I have fully examined the parameters that make up a perfect sourdough, sometimes the crux …

Guanciale: the grand reveal!

Allllrrriiiggghhhtttttt!!!! I know we’ve all been waiting anxiously for this day. What is today you might ask? Well, it is the day that I break open the guanciale of course! One of the things I have to come to grips with is the patience required in making cured meats. I can see how this would be a bit easier if …

Making Duck Prosciutto: Attempt 3

Making charcuterie at home is a slow process. Items will often take weeks if not months to achieve the water loss that signifies the end of the hanging process. Being an impatient person, this can often be frustrating. Unlike some other people who invest in this form of edible art, I don’t hang my meats in a basement or a …

Making Lonza

Hello again my eager readers! This week, I start on the next chapter of my charcuterie adventures: Lonza. Lonza is made from the loin of the pig, and as a very lean cut of meat, can be a tremendously delicious. The loin is on the upper back of the pig, and can come either bone attached (as pork chops) or …

Sourdough #7, a.k.a. effect of starter feeding on the sourdough loaf

Here comes attempt number 7 on my quest to make the perfect sourdough. I think I am about 2-3 weeks away from (2-3 breads) away from the perfect loaf. So far, I’ve been much more concentrated on the techniques in the bread making process (i.e. shaping, folding, etc). As of last week, I think I’ve cracked the code for making …

Guanciale: Let’s Hang!

After waiting 10 days, flipping over the guanciale every couple of days, I think that the jowls have cured to a satisfactory level. I could have left it for longer, and there would have been no detrimental effects on the jowls themselves, because of the equilibrium curing technique. The next steps in the process are to rinse off the cure, …

Perfecting Sourdough: Attempt 6

Alright my faithful readers! By now, you may be tired of my many futile attempts to make the perfect sourdough. Be that as it may, I must carry on this monumental task of perfecting the sourdough for the sake of humanity. It’s an unrewarding job, but someone has to do it… I kid! There’s probably nothing as rewarding as making bread, simply …