Charcuterie - Woodworking Talk - Woodworkers Forum
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post #1 of 24 Old 01-30-2014, 05:25 PM Thread Starter
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Charcuterie

Anyone else hear dabble in Charcuterie? No it's not a form of voodoo or black magic although the results are pretty magical!

A lot of fun, just curious, if I'm the only one here.

I just started 55 lbs of bellies curing for bacon this morn, have a Coppocola in the cold smoker and I did Jambons (French hams) over the holidays.

I also intend to run a batch of Sausison soon.

Cheers,
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post #2 of 24 Old 01-30-2014, 05:38 PM Thread Starter
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And pictures of course!

A Jambon then the bellies and trimmings before the cure and seasonings.
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post #3 of 24 Old 01-30-2014, 05:55 PM
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Never really did it for me but it worked in a German butcher shop/wurst haus when I was just out if high school. We smoked all our meats and made over 60 varieties of sausages. Nothing better than back right from the smoker.

That bowl was perfect right up until that last cut...
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post #4 of 24 Old 01-30-2014, 09:10 PM Thread Starter
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Wow! 60 varieties? I can't even think of 20, lol
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post #5 of 24 Old 01-31-2014, 12:44 AM
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5 varieties of unsmoked brats, 4 smoked, franks, polish, kielbasa ( unsmoked polish), hot&mild Italians, paprika wurst, land jäger, 3 types of German salami, blood sausage, 3 types of liver wurst, ... Shall I go on? ;-)

That bowl was perfect right up until that last cut...
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post #6 of 24 Old 01-31-2014, 07:26 AM Thread Starter
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post #7 of 24 Old 01-31-2014, 10:52 AM
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Every year I gather some grandkids and we make a large batch of pork sausages. These are a must on the swedish christmas table. Whats not eaten for christmas I put in the freezer so I can take one out whenever I feel for one. They are eaten with mashed rotabagas and mustard.

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post #8 of 24 Old 01-31-2014, 11:45 AM Thread Starter
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post #9 of 24 Old 01-31-2014, 12:07 PM
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Pork, lard, beef, potatoes and milk. All grinded together. A spicemix of salt, white pepper, ginger, pimento and clove is added. All is then stuffed in casings.

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post #10 of 24 Old 01-31-2014, 02:45 PM
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I've gone through 17 gas BBQ. 5 are alive and well, 3 of them are dedicated smoker BBQ but with dry rubs and apple wood smoke for not much more than meal sized preps. I can get no more than 4-5 chickens or 6-8 racks of ribs in the biggest one (drive it with the burner from my lobster pot!)

I am most impressed with the thermal tenderizing process, pork or bison ribs or lamb shanks, all the same. Got lucky some years ago: was given an entire apple tree (quite a load in the truck) that I still use, bit by bit.

More than pleased with the reactions of my dinner guests.
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post #11 of 24 Old 01-31-2014, 10:05 PM Thread Starter
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I made some Pork Rillettes today at the fire station - turned out nice!
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post #12 of 24 Old 01-31-2014, 11:55 PM
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Oh, yum! If I didn't have to put up with "string chicken" and "apple logs" tonight, I could graze on that for some time.

100lb Chesapeake decided to yak EVERYTHING right in front of me while I was building the chicken dish.
-20C/0F can';t exactly take the rug outside and do an effective job with the hose. What bothers me is that the dog is getting old, 10 yrs, old for that breed. What bothers me is that I have tried to contemplate life without him and I panic. What bothers me is that I'm old, too and I'm not certain what to do without him.
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post #13 of 24 Old 02-01-2014, 08:56 AM
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Quote:
Originally Posted by firemedic View Post
Anyone else hear dabble in Charcuterie? No it's not a form of voodoo or black magic although the results are pretty magical!

A lot of fun, just curious, if I'm the only one here.
Admittedly, I had to consult the Google, but DAAAYUM Jean, that looks mighty tasty my man. I smoke pork of all kinds in the smoker, but I don't think that really counts when comparing to what's being spread on that ritz. That looks amazing and I bet your brethren there appreciate it!

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Originally Posted by Robson Valley View Post
What bothers me is that the dog is getting old, 10 yrs, old for that breed. What bothers me is that I have tried to contemplate life without him and I panic. What bothers me is that I'm old, too and I'm not certain what to do without him.
Hopefully the 'ol boy has many more years of happy and fulfilled life ahead of him (as do you)!

Life without your friend is miserable for a considerable amount of time. We've lost two amazing friends in the last three years and I'll be the first to tell you that every Xmas since I bawl, like a little girl, while hanging up their ornaments.

What has helped tremendously is our getting two NEW friends. One was 11 months and a rescue, while the second was a puppy. They're not the same as the old friends, even though they're the same breed. In fact, they're wildly different, but they're a good different. Not better, nor worse... just different, and now we love them just as much as we did our old friends.

If (your) age is a concern, and you can't imagine keeping up with a puppy, I suggest looking at animal rescues and shelters. There are literally thousands of middle aged, great, dogs out there in need of new homes. Who knows, the new friend may show you some new tricks.

Enjoy whatever time you have left with him, whether it's weeks or hopefully years and don't be selfish if and when it comes time to make some tough decisions.


Now, MORE FOOD PRON PLEASE!!!

Ut Prosim
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post #14 of 24 Old 02-03-2014, 07:40 AM Thread Starter
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Sorry to hear, Valley.

TM - more food:
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post #15 of 24 Old 02-03-2014, 08:09 AM Thread Starter
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Quote:
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Now, MORE FOOD PRON PLEASE!!!
???

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post #16 of 24 Old 02-03-2014, 09:13 AM
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Hahahaha, thanks Jean! Yesterday I was going nuts cooking two racks of ribs, a boston butt and brewing some rye beer all at the same time. I didn't get to snap as many pics as I wanted to, but here's what I got.







Nice food pron!!! hahahaha. Most vbulletin boards filter the word "****", so it's common to misspell it on purpose.

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post #17 of 24 Old 02-03-2014, 12:26 PM Thread Starter
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Boy, that all looks delicious!

As for the prawn, lol, I know but I had to mess with ya!
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post #18 of 24 Old 02-03-2014, 01:54 PM
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How civilized. Looks like good bark and I can see the smoke ring.

The one thing that I love about smoker BBQ = you can't rush it. Three hours, 8 hours, no difference.
Plan it, build it, get on with the day. Build the sauce, build the slaw, bake some buns.
I baked 4 plain fougasse yesterday, with good infused oils and an assortment of balsamic vinegars for
a treat.

I need to get back to charcoal. 0F/-20C isn't the easiest for propane. Soak the meat in propane and light it?
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post #19 of 24 Old 02-07-2014, 02:10 PM Thread Starter
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Half of the bacon I just did...
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post #20 of 24 Old 02-08-2014, 08:11 AM
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Damn, I shouldn't be drooling but I am.

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