tag:blogger.com,1999:blog-46343896433403792352024-02-20T13:18:08.295-08:00Portland Charcuterie ProjectA rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-4634389643340379235.post-30580955940747591852013-05-21T12:07:00.000-07:002013-05-21T12:07:30.741-07:00Seven of Hearts Pinot Salt Spicy SalamiHowdy All:<br />
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It's been quite some time since I posted, and even longer since I made some salami.<br />
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I've had lots of changes in my personal life over the past 6 months, but am happy to report that things are looking great and I'm happy once again, and excited for the future.<br />
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This is a simple salami with my "standard" salami formula, updated with a Pinot Noir infused salt given to me by my friend Byron Dooley of <a href="http://www.sevenofheartswine.com/">Seven of Hearts Wine</a>.<br />
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3lbs carlton farms ground pork<br />
2tbsp -Seven of Hearts Pinot Noir Infused Salt<br />
1tsp Long term cure<br />
1cup spanish tempranillo<br />
2tbsp Dextrose<br />
4tbsp crushed red pepper flakes<br />
1tbsp smoked spicy spanish paprika<br />
1tsp black pepper<br />
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Mix it up, put in the stuffer, and crank out 8 beautiful salamis.<br />
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<a href="http://1.bp.blogspot.com/-j8iDarffUEQ/UZvEY5UArMI/AAAAAAAABMA/cHxDAg0wghY/s1600/Seven+of+Hearts+pinot+salt+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-j8iDarffUEQ/UZvEY5UArMI/AAAAAAAABMA/cHxDAg0wghY/s320/Seven+of+Hearts+pinot+salt+salami.JPG" width="239" /></a></div>
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After stuffing, squeezing, and tying off, I put them in the ghetto fermenter for 3 days at about 80F where they fermented nicely, then out to the Man Cave to hang for 3 weeks or so. Just for giggles, I put a salami skin from Chop Charcuterie that had some good white mold on top of the salami while fermenting and 3-4 days later they're all getting a nice coat of white mold.<br />
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Also note in the pic that one of the shoulders I cured with trotter attached is looking really good and will be given to my neighbor MaryEllen as a gift this summer. I think that a hang time of 6-7 months would be more than enough for what amounts to an 8lb hunk of meat.<br />
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Stay tuned for the next post coming soon. I'll be doing a boar leg proscuitto that I'm getting for a local buying club I was turned on to by a reader of this blog ( looking forward to meeting you Aaron)<br />
Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com0tag:blogger.com,1999:blog-4634389643340379235.post-76531754990626028622012-11-28T12:32:00.001-08:002012-11-28T12:32:32.173-08:00Single Malt Scotch/Ghost Pepper Salami<div class="separator" style="clear: both; text-align: center;">
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This is my (2nd) favorite Scotch. <a href="http://www.glenmorangie.com/">Glenmorangie</a> Quinta Ruban, which is 12 year old Single Malt scotch that is finished in Port Barrels. Next to the GM 18 this is the bees knees for me, and I couldn't think of anything better to use for my first "Scotch" salami.</div>
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I want to say thank you to <a href="http://www.creminelli.com/">Creminelli Salami</a> for the inspiration for this recipe. </div>
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I used my standard 3lb Salami batch recipe, substituting Ghost Pepper salt for Kosher salt, and 1 cup Glenmorangie for the wine/water usually used. Lacto Fermenter is kimchi juice ( just 2TBSP so as not to impart too much flavor )</div>
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<a href="http://2.bp.blogspot.com/-kBUSZyc1MUU/ULZrYOmHrkI/AAAAAAAABKY/1TC7IBFTep0/s1600/scotch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kBUSZyc1MUU/ULZrYOmHrkI/AAAAAAAABKY/1TC7IBFTep0/s320/scotch.JPG" width="239" /></a></div>
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This is the Ghost Pepper Salt, obtained at <a href="http://www.willakenzie.com/">Willakenze Winery</a> annual Cellar Club Members party and harvest market. It's hot and spicy without the overwhelming heat, but will definitely make you pay attention!</div>
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Here they are, stuffed, tied, and ready to go into the ghetto fermenter for 2 days at about 80F, then to hang in the curing chamber for about 3 weeks.</div>
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This is another "experiment" of mine. It's my standard Chorizo Verde, but this time with the addition of some home infused Habanero Sea Salt. Lacto Fermenter is 1 cup of Kimchi Juice, which also replaces the wine I usually use. I'm excited to see how this one turns out as well, but not as nervous about it as the Scotch/Ghost Pepper Salami.</div>
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Here's a mini update on this years prosciutti:</div>
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Been salting in the fridge for about 3 weeks now, looking good. The large legs will sit here for another 2-3 weeks ( with a resalting once per week or so ) and the small front legs ( shoulders with attached trotters ) will be rinsed off, larded up, and hung this weekend or next, based on my schedule.</div>
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PS.. I ran 18 miles on Sunday!!! Hard to believe that one year ago I could barely run 3 without dying. 40+ pounds lighter, healthier physically and mentally. Life is good, get off the couch and live!!</div>
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<br />Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com0tag:blogger.com,1999:blog-4634389643340379235.post-58137726358032950442012-11-09T11:26:00.002-08:002012-11-09T11:26:31.090-08:00Salting the 2012 Proscuitto<div class="separator" style="clear: both; text-align: center;">
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Sorry I haven't posted in some time. It's not that I haven't been making charcuterie, it's just that summer is typically not the best time to make it, and as usual, work and life gets in the way.</div>
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This year I'm switching from <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> pork to <a href="http://www.carltonfarms.com/">Carlton Farms</a>, another local purveyor. I've been a big fan of T&T since the past owner, Morgan, was selling pork out of an unmarked rape van ( oops, I mean "cargo" van ). T&T pork quality is without question outstanding, but the legs were just too large ( 35lbs or so) and the fat layers were just too big for my amateur needs, and the legs are taking 2-3 years to complete curing. I'll continue to use their coppa and ground pork, and I think I may buy one leg from them every other year to do a 3-4 year proscuitto, but for my one and 2 year legs, it's going to be Carlton.</div>
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<a href="http://2.bp.blogspot.com/-ahIJuOtAa6Q/UJ0-ISFDJUI/AAAAAAAABI8/x8GnzkMJRsQ/s1600/proscuitto+salting+in+fridge+nov+12.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-ahIJuOtAa6Q/UJ0-ISFDJUI/AAAAAAAABI8/x8GnzkMJRsQ/s320/proscuitto+salting+in+fridge+nov+12.JPG" width="239" /></a>Here they are, salted and ready to lose some water weight. One thing you'll notice is that in addition to the standard hind leg ( each about 12 lbs ) that I'm doing front legs/shoulders, to test how they turn out. These would make inexpensive, yet really cool, gifts. Stay tuned.</div>
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Just so you don't think all I do is cure meat, here's a pic taken at the Amsterdam Half Marathon Oct 21st. I surprised my wife with a long weekend away and of course we had to run a race while there. It was a great trip and we had a blast.</div>
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Finally: I've worked harvest with friends for several years, and have been a fan of Oregon wines since moving here and have often fantasized about making my own wine some day. I have finally taken the first step towards making that happen and have entered in a mentorship arrangement with my good friend, Anne Hubatch of <a href="http://www.helioterrawines.com/">Helioterra Wine</a> . Starting with harvest this year (which we just finished this week ) I'll be working through the entire winemaking process with her instruction and help, from making the wine, to getting licensed, creating and building a brand, to bottling and selling. My first commercial vintage will be 50 cases of Willamette Valley Pinot Noir. I'm hoping you enjoy drinking it as much as I'm enjoying making it. With Anne's help, you better believe it will be good!</div>
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Of course every winemaker needs a good assistant. Lucky for me, I have the cutest one on the planet.</div>
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That's all for now, I wish you all well. Stay tuned as I update the blog as the legs complete the salting process and get hung up to cure.</div>
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Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com1tag:blogger.com,1999:blog-4634389643340379235.post-60820525504405537182012-06-14T11:59:00.002-07:002012-11-05T10:53:04.447-08:00My First One Year Proscuitto-Tasting Notes<div style="clear: both; text-align: center;">
It was finally time to cut the first of two <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> proscuitto ( proscuitti? ) I made last year. They've been hanging in the "curing chamber" ( aka ManCave ) for over one year and the natives were getting restless. </div>
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So, we scheduled a party, invited a few friends, and got down to tasting some proscuitto.</div>
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I have to tell you that my own personal feeling is that while it tastes fantastic, I think the other one that is going to hang for two years will be even better. </div>
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Of course.. can't have Proscuitto without wine.. and since it was such a nice day, we decided to drink some white along with the reds.. I highly recommend <a href="http://www.helioterrawines.com/">Helioterra</a> 2011 Pinot Blanc, made by my friend Anne Hubatch. ( with some slight assistance from me helping to sort grapes, bottle, lift cases, and clean fermenters :))</div>
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Here's another shot.. beautiful</div>
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LOVE this pic.. thank you Josh!</div>
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What a beautiful photo, taken by a brilliant local Portland photographer and friend, Josh Chang(link to his website is coming -contact him at @pdxploration on twitter for fantastic food/wine/people photography :)</div>
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Here's a great pic of my Kimchi Chorizo Salami, influenced by my food blog god <a href="http://www.acookblog.com/">Peter Barrett</a><a href="http://1.bp.blogspot.com/-j818BzN5Y7U/T9otjNtpHvI/AAAAAAAABIE/9UsO1QWxIss/s1600/proscuitto+june+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Obviously, Holding my meat makes me happy!</div>
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<a href="http://2.bp.blogspot.com/-WUfNlY1EZNk/T9ovYoESTKI/AAAAAAAABIU/rtG1V7bYAxQ/s1600/Todd+Proscuitto+June+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-WUfNlY1EZNk/T9ovYoESTKI/AAAAAAAABIU/rtG1V7bYAxQ/s320/Todd+Proscuitto+June+2012.jpg" width="238" /></a></div>
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Just to confirm that I don't just sit around and make and eat charcuterie all day, here's a pic of me at the finish line of the Luxembourg Night Run.. I ran the half marathon when I was in Europe for work last month.. it was great fun, and I had my best time ever. Cold have been faster, but I stopped for a beer and sausage at mile 9 with a guy running in a chicken suit ( how could I not?)</div>
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<a href="http://1.bp.blogspot.com/-DYeXrHvHbf4/T9ovgtCN65I/AAAAAAAABIc/9x0025WUDB4/s1600/Todd+ING+Half+Marathon+May+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DYeXrHvHbf4/T9ovgtCN65I/AAAAAAAABIc/9x0025WUDB4/s320/Todd+ING+Half+Marathon+May+2012.jpg" width="239" /></a></div>
Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com0tag:blogger.com,1999:blog-4634389643340379235.post-33369604116353157002012-05-11T10:11:00.000-07:002012-05-11T10:13:03.369-07:00Pork, Salt, LoveAfter running another Half Marathon, Amy and I decided to visit our friends <a href="http://www.helioterrawines.com/">Ann Hubatch</a> and <a href="http://vincentwinecompany.com/">Vincent Fritzche</a>, who were having an open house showcasing their 2010 wines.<br />
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After a great tasting and catching up with friends, we stopped at <a href="http://www.olympicprovisions.com/">Olympic Provisions</a> newish NW restaurant for brunch.<br />
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Among other things, Amy had the Saucisson D'Arles. This is just a simple salami consisting of Pork and Salt. She was so smitten with it that she made her first ever "salami request" to me and asked if I could make it. I knew that this would be a tough one, since there wouldn't be any spices to mask any mistakes. <br />
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Since this one is for my Wife, I'm going to call it Pork, Salt, and Love ( you all want me to put my "love" in this, don't you?)<br />
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Here's the recipe<br />
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3lbs <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> ground pork<br />
2tbsp kosher salt<br />
1tsp Instacure#1 (long term curing salt )<br />
3/4tbsp dextrose<br />
2tbsp whey<br />
A whole lotta love :)<br />
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<a href="http://2.bp.blogspot.com/-9w0LpBo4dfU/T61FRhdBdOI/AAAAAAAABG4/Ua8wUHOGkgY/s1600/mixed+pork+salt+love.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9w0LpBo4dfU/T61FRhdBdOI/AAAAAAAABG4/Ua8wUHOGkgY/s320/mixed+pork+salt+love.JPG" width="239" /></a></div>
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Here's the Nugget, helping me stuff the salami into natural hog middles.<br />
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<a href="http://3.bp.blogspot.com/-ss0o19p2n0k/T61FImAdIkI/AAAAAAAABGw/VZ-yRQF4Cyg/s1600/Ella+making+pork+love+salt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ss0o19p2n0k/T61FImAdIkI/AAAAAAAABGw/VZ-yRQF4Cyg/s320/Ella+making+pork+love+salt.JPG" width="239" /></a></div>
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Here's a nice shot of them stuffed and tied.<br />
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<a href="http://1.bp.blogspot.com/-Svjip1xjzlE/T61GeLtU-zI/AAAAAAAABHQ/SLFiGnCo30A/s1600/fresh+pork+love+salt+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Svjip1xjzlE/T61GeLtU-zI/AAAAAAAABHQ/SLFiGnCo30A/s320/fresh+pork+love+salt+salami.JPG" width="239" /></a></div>
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A pic of them tied up and ready to go into the "ghetto fermenter" for 2 1/2 -3 days( not in oven this time.. on our dining room table at a temp of about 73degrees-- I wanted to try more refined and slower fermentation )</div>
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<a href="http://3.bp.blogspot.com/-vWhhcCpJesg/T61Fn_QPoUI/AAAAAAAABHI/kua5FvVL3vY/s1600/hanging+fresh+pork+salt+love+salami+5+2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-vWhhcCpJesg/T61Fn_QPoUI/AAAAAAAABHI/kua5FvVL3vY/s320/hanging+fresh+pork+salt+love+salami+5+2012.JPG" width="239" /></a></div>
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Finally.. Here's a pic of my last project. Kimchi Spicy Salami, which is my new go to Fermentation tool, inspiration provided to me by food blogger <a href="http://www.acookblog.com/">Peter </a> . FYI.. This recipe is the first time I'm using Whey to facilitate fermentation and he gets credit for that as well, my Meat Pilates Guru!<br />
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<a href="http://2.bp.blogspot.com/-5fIFJrhPvwE/T61FZNnEPXI/AAAAAAAABHA/E_PgjjrYw44/s1600/finished+spicy+kimchi+salami+may+2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5fIFJrhPvwE/T61FZNnEPXI/AAAAAAAABHA/E_PgjjrYw44/s320/finished+spicy+kimchi+salami+may+2012.JPG" width="239" /></a></div>
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The Saucisson D'Arles have been hanging for about 1 week now ( I'm a lazy blogger, I know ), and they're already firming up well. By the time I get back on Memorial Day from my latest work boondoggle to Europe, they should be ready to taste test with the Wife.</div>
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Stay Tuned.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-87470624240092884452012-04-19T13:44:00.000-07:002012-04-19T13:44:57.415-07:00Round 3 - Kimchi Juice Fermented SalamiI had a little time to kill last night and 3lbs of <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami.<br />
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pretty simple recipe ( I converted grams to tablespoons for this one )<br />
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3lbs ground pork<br />
2 TBSP Kosher Salt<br />
3/4 TBS Instacure #2(long term curing salt )<br />
1/2 cup <a href="http://www.lenneestate.com/">Le Nez</a> Oregon Pinot Noir ( it was open :)<br />
3TBSP crushed Red Pepper<br />
1tsp ground black pepper<br />
1/2 tsp granulated garlic.<br />
4 tbsp kimchi juice ( thank you <a href="http://acookblog.com/">Peter)</a><br />
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Mixed it up, drank the rest of the Pinot, and stuffed them into hog middles, squeezed and poked them, tied them up and now into the ghetto fermenter for 2 days before hanging in the man cave( I mean "curing chamber" )<br />
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I'm going to do a 2lb batch tomorrow with some aniseseed, cumin, cardamom, cinnamon, and pepper.<br />
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Stay tuned.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-37789210875272171172012-03-13T15:45:00.000-07:002012-03-13T15:45:19.740-07:00Kimchi Fermented Chorizo Salami<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from <a href="http://www.acookblog.com/">Cookblog</a>, I thought I'd give it another go and see what kind of mess I can make.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">5lbs ground pork -This time I used </div><div class="separator" style="clear: both; text-align: center;">2lbs of premade chorizo sausage and </div><div class="separator" style="clear: both; text-align: center;">2lbs of premade hot italian sausage and</div><div class="separator" style="clear: both; text-align: center;">1lb of ground pork (70:30 ratio )</div><div class="separator" style="clear: both; text-align: center;">55 grams kosher salt</div><div class="separator" style="clear: both; text-align: center;">10 grams instacure #2 ( long term cure/not "pink salt" )</div><div class="separator" style="clear: both; text-align: center;">1/3 cup water</div><div class="separator" style="clear: both; text-align: center;">10 grams ground black pepper</div><div class="separator" style="clear: both; text-align: center;">10 grams fresh crushed garlic</div><div class="separator" style="clear: both; text-align: center;">20 grams cayenne pepper </div><div class="separator" style="clear: both; text-align: center;">20 grams pasillo pepper </div><div class="separator" style="clear: both; text-align: center;">20 grams hot smoked spanish paprika</div><div class="separator" style="clear: both; text-align: center;">20 grams dextrose</div><div class="separator" style="clear: both; text-align: center;">4 tablespoons "Kimchi Juice"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here is another batch of kimchi I worked up just for this salami. Instead of adding daikon or carrots, I added slivers of jalapeno for a bit of a kick. This alone is worth the price of admission.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pt5FXiW5O48/T1_L9Xq-18I/AAAAAAAABD0/iJFe4T1ymlQ/s1600/kimchi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://4.bp.blogspot.com/-pt5FXiW5O48/T1_L9Xq-18I/AAAAAAAABD0/iJFe4T1ymlQ/s320/kimchi.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here are the ingredients ready to be mixed. Italian sausage on left, chorizo on right, ground pork underneath</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">I couldn't resist adding a pic of the nugget, back on the job helping me ( mostly by just being cute, but she cranked a few out on the stuffer )</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9sP4l0i3Hls/T1_IuBbF7RI/AAAAAAAABDE/VXi8zuo8FZ4/s1600/ella+making+kimchi+chorizo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://3.bp.blogspot.com/-9sP4l0i3Hls/T1_IuBbF7RI/AAAAAAAABDE/VXi8zuo8FZ4/s320/ella+making+kimchi+chorizo.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here are the fresh salami's, all ready to hang for 3 weeks or so.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aGg89iQKlyg/T1_I7KOGdcI/AAAAAAAABDM/xLJSwrWBhn4/s1600/kimchi+chorizo+fresh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://3.bp.blogspot.com/-aGg89iQKlyg/T1_I7KOGdcI/AAAAAAAABDM/xLJSwrWBhn4/s320/kimchi+chorizo+fresh.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here they are hanging in the mancave for about 3 weeks until they lose about 60% of their weight ( Amy likes them harder and drier than I do, so that's what she gets )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LrCOsa_-B04/T1_JKQzXdbI/AAAAAAAABDU/B6syZwhEZBU/s1600/kimchi+chorizo+hanging.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://2.bp.blogspot.com/-LrCOsa_-B04/T1_JKQzXdbI/AAAAAAAABDU/B6syZwhEZBU/s320/kimchi+chorizo+hanging.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here they are, cut and ready to enjoy with a great Oregon Pinot Noir from my friend Vincent at <a href="http://www.vincentwinecompany.com/">Vincent Wine Company</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Great deep "chorizo-ish" flavor and lots of good heat with nice porky taste.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And finally.. here's a shot of my newest boozey concoction: Kumquat/Thyme Liqueur</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 gallon Vodka ( or grain alcohol if you prefer)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4lbs of kumquats, seeds and button ends removed</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1.5-2 cups sugar(make simple syrup)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">let sit for 3-4 weeks, strain and bottle.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I4nx2qxjxKc/T1_Jy9s5fsI/AAAAAAAABDs/C6gtdgUGqOo/s1600/kumquat+liqueur.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="http://1.bp.blogspot.com/-I4nx2qxjxKc/T1_Jy9s5fsI/AAAAAAAABDs/C6gtdgUGqOo/s320/kumquat+liqueur.JPG" width="239" /></a></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com6tag:blogger.com,1999:blog-4634389643340379235.post-50061948513063060132012-01-23T15:05:00.000-08:002012-02-13T12:40:46.550-08:00Salami Controne ( Kimchi Salami )Howdy All:<br />
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I've been inspired by the Charcutapalooza winner Peter of <a href="http://www.acookblog.com/">Cook Blog</a> to try something new<br />
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His Recipe for Kimchi Juice( or any lacto fermented product ) fermented Salami.<a href="http://www.acookblog.com/2011/12/i-always-take-a-meat-sandwich-with-me.html#more-4996">http://www.acookblog.com/2011/12/i-always-take-a-meat-sandwich-with-me.html#more-4996</a><br />
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I'm giving it a try to see if I can get away with not using the commercially purchased Lacto Fermenting powders. <br />
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First: We start with 5lbs of ground pork from our friends at <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> . I can grind my own meat, but why bother? For an amateur charcutier like myself, this is a no brainer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HQLORRwiItY/Tx2tlOSCeTI/AAAAAAAABBw/3YMwdqWEXP4/s1600/T%2526T.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://1.bp.blogspot.com/-HQLORRwiItY/Tx2tlOSCeTI/AAAAAAAABBw/3YMwdqWEXP4/s320/T%2526T.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here is the hot pepper flake powder which gives this salami it's name. Pure Italian bliss.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Check it out.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aJ9FsUb2z6A/Tx2tVFwBowI/AAAAAAAABAw/mRJGUsfZlCw/s1600/Controne+hot+pepper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://3.bp.blogspot.com/-aJ9FsUb2z6A/Tx2tVFwBowI/AAAAAAAABAw/mRJGUsfZlCw/s320/Controne+hot+pepper.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">purchased from my friend Michael at <a href="http://www.storytellerwine.com/">StoryTeller Wine</a> He's a great guy and has a great selection of wine. Check him out, in person or online ( he'll ship to you ).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m3AYty0w1rU/Tx2tjLtJ01I/AAAAAAAABBo/dctsgAHxXdg/s1600/Storyteller.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://2.bp.blogspot.com/-m3AYty0w1rU/Tx2tjLtJ01I/AAAAAAAABBo/dctsgAHxXdg/s320/Storyteller.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's the recipe:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5lbs ground pork (70:30 meat to fat ratio)</div><div class="separator" style="clear: both; text-align: center;">55 grams kosher salt</div><div class="separator" style="clear: both; text-align: center;">10 grams instacure #2 ( long term cure/not "pink salt" )</div><div class="separator" style="clear: both; text-align: center;">1/3 cup water</div><div class="separator" style="clear: both; text-align: center;">10 grams ground black pepper</div><div class="separator" style="clear: both; text-align: center;">10 grams fresh crushed garlic</div><div class="separator" style="clear: both; text-align: center;">30 grams Controne Pepper Flake</div><div class="separator" style="clear: both; text-align: center;">20 grams dextrose</div><div class="separator" style="clear: both; text-align: center;">4 tablespoons "Kimchi Juice"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's a pic of the seasoning ingredients</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-082HrAd9qg8/TzF_dh1I4aI/AAAAAAAABCo/M7Rry02SMyg/s1600/seasoning.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="http://3.bp.blogspot.com/-082HrAd9qg8/TzF_dh1I4aI/AAAAAAAABCo/M7Rry02SMyg/s320/seasoning.JPG" width="239" /></a></div>And, here's a pic of the seasoning and pork about to become one happy family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wu92i55rPWo/TzF_nvmvwaI/AAAAAAAABCw/joPpVjFUavA/s1600/pork+and+seasoning.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="http://2.bp.blogspot.com/-Wu92i55rPWo/TzF_nvmvwaI/AAAAAAAABCw/joPpVjFUavA/s320/pork+and+seasoning.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I finally got a chance to use the sausage stuffer I purchased from <a href="http://www.grizzly.com/">Grizzly</a>. They're a purveyor of all sorts of machinery, and I purchased a 5lb stuffer for about $100. I have to tell you, this also was SO much easier than using the grinder/stuffer I purchased last year. Wait til you see the paste.. no smearing whatsoever. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you live in/near Portland,OR and would like to borrow it, let me know.. no need to buy one if we can share. Here it is stuffed with 5lbs of meat paste and loaded with 15 feet of hog middles.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AabwbMys3Ns/Tx2tfIyeHsI/AAAAAAAABBY/uGEGZYN9TnY/s1600/Ready+to+stuff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://3.bp.blogspot.com/-AabwbMys3Ns/Tx2tfIyeHsI/AAAAAAAABBY/uGEGZYN9TnY/s320/Ready+to+stuff.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's a few links fresh off the stuffer, tied on the ends with butchers twine. Each about 1/2 pound.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f_R29mKdalg/Tx2tbNP9YAI/AAAAAAAABBI/K5or8bGQkuE/s1600/link+of+kimchi+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://2.bp.blogspot.com/-f_R29mKdalg/Tx2tbNP9YAI/AAAAAAAABBI/K5or8bGQkuE/s320/link+of+kimchi+salami.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">here's a closeup of one of the links. Look at that beautiful color and fat/meat distribution.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Jy8JuT4TLAU/Tx2tZFwEZEI/AAAAAAAABBA/aeM5xbxPCbc/s1600/Kimchi+Salami+Closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://4.bp.blogspot.com/-Jy8JuT4TLAU/Tx2tZFwEZEI/AAAAAAAABBA/aeM5xbxPCbc/s320/Kimchi+Salami+Closeup.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's the end result of about 1 hour prep and one hour of stuffing. 11 beautiful salamis</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yLiTGksjyrk/Tx2tWx_jUwI/AAAAAAAABA4/4hGWhnXoBIc/s1600/kimchi+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://3.bp.blogspot.com/-yLiTGksjyrk/Tx2tWx_jUwI/AAAAAAAABA4/4hGWhnXoBIc/s320/kimchi+salami.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After cleaning up, they went into the "ghetto fermenter" (plastic container put in a cold oven with the door left open enough to keep the light on, with a towel over the door, keeping the temp at about 80 degrees F or so) As an experiment, I created a "slurry" of casings from purchased salamis that had the white" fiore" mold on them with tepid water to see if I can grow the good mold without using purchased bacteria.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BQMHPpw4_lo/Tx2xrx8F8eI/AAAAAAAABB4/h4zQFrSh0tY/s1600/fermenting+salami.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://1.bp.blogspot.com/-BQMHPpw4_lo/Tx2xrx8F8eI/AAAAAAAABB4/h4zQFrSh0tY/s320/fermenting+salami.JPG" width="239" /></a>Here's how they look after fermenting for 24 hours. Too bad we don't have smellavision. These puppies smell fantastic!!</div><br />
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Now to hang up and come back for a taste in 2-3 weeks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fME775Fss4s/Tx3nnhT-CUI/AAAAAAAABCA/85CMw-xepKU/s1600/hanging+salami+controne+jan+2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://2.bp.blogspot.com/-fME775Fss4s/Tx3nnhT-CUI/AAAAAAAABCA/85CMw-xepKU/s320/hanging+salami+controne+jan+2012.JPG" width="239" /></a></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-89928474205156592152012-01-06T11:55:00.000-08:002012-01-06T12:06:19.182-08:00I'm still alive!Happy New Year Meat and Pickle Lovers!<br />
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I just realized that I've been neglecting this blog terribly.<br />
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I'm not going to be able to fix it today, but thought I would add a few pics of some tasty treats I've been making over the past few months.<br />
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In addition, One of the proscuitto I hung last year is ready to be enjoyed.. the other will become a 2 year proscuitto. I'm getting two more legs next week, and I'll make that my first "how to" post of the new year, although it will be pretty much the same as last year.<br />
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Lots of bacon, pancetta(tesa style), smoked salmon and sturgeon, some outstanding Coppa and Lonzino that both hung since last spring, and finally.. the 2011 Nocino!( Italian Walnut Liquor ). It turned out good this year, as opposed to last year's fiasco. Let's see how it ages and develops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2kF91PTxVb0/TwdQZqBd-GI/AAAAAAAAA_c/1jLD9hN70JE/s1600/bacon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-2kF91PTxVb0/TwdQZqBd-GI/AAAAAAAAA_c/1jLD9hN70JE/s320/bacon.JPG" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vx7Ux2Ynkx0/TwdQoQN2IGI/AAAAAAAAA_k/FAGgWoDl6oc/s1600/pancetta+Finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://1.bp.blogspot.com/-vx7Ux2Ynkx0/TwdQoQN2IGI/AAAAAAAAA_k/FAGgWoDl6oc/s320/pancetta+Finished.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SkN2KWDoEo4/TwdQ6-rwfZI/AAAAAAAAA_s/d72oWLDgKc0/s1600/smoked+salmon+july+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-SkN2KWDoEo4/TwdQ6-rwfZI/AAAAAAAAA_s/d72oWLDgKc0/s320/smoked+salmon+july+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DIRyzuVZLUA/TwdUHDSG3ZI/AAAAAAAABAE/VvCgkg2SP5o/s1600/Coppa+and+Lonzino+Jan+2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="http://1.bp.blogspot.com/-DIRyzuVZLUA/TwdUHDSG3ZI/AAAAAAAABAE/VvCgkg2SP5o/s320/Coppa+and+Lonzino+Jan+2012.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-72522665325702426672011-09-12T13:33:00.000-07:002011-09-12T13:33:07.896-07:00I know what you did this summer!Hi All.. this has been a fantastic summer.. one of the best ever!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've been doing lots of projects, just not many in the cured meats dept. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have some great new things to show you(smoked salmon, sturgeon, pickles, jams, etc ), as well as an abysmal failure ( my Tuscan style salami )</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'll also show you how my two awesome legs of Proscuitto are turning out.. they're a beautiful mahogany color and I'm looking forward to cutting one open for the holidays in January.. the second is going to become a "2 year " Proscuitto.. or maybe longer. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Right now it's beautiful in Portland, the sun is shining ( HOT ) and we're starting the flood of tomatoes. I'll be setting up a pickle party in the next week or two to make about 10 cases of spicy garlic dills.. and in between I'll be doing a few cases of random stuff ( like gooseneck and pattypan squash baby pickles, okra, dilly beans, green and red pickled tomatoes, and lots of other cool stuff ).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As the weather turns and we start thinking about the grape harvest in wine country 30 minutes away, I'll enjoy helping my friends bring in the grapes and get everything into the fermenters... after that, It's time to start making salami .. and i"ll probably start 2 or 3 more coppa and lonzino to get ready for the holidays.</div><br />
Hope you're making lots of cool new stuff now.<br />
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Here's my first major failure... turns out the salami stuffer I first bought, tended to emulsify the meat paste... you can see the results below.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f_-l5f0H2ck/TmjhSjBz7sI/AAAAAAAAA9Y/RcT1KR4463c/s1600/big+salami.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://2.bp.blogspot.com/-f_-l5f0H2ck/TmjhSjBz7sI/AAAAAAAAA9Y/RcT1KR4463c/s320/big+salami.JPG" width="239" /></a><a href="http://4.bp.blogspot.com/-n3XYoFTsru8/TmqKfmXu1zI/AAAAAAAAA9g/djap01Nag7A/s1600/salami+fail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-n3XYoFTsru8/TmqKfmXu1zI/AAAAAAAAA9g/djap01Nag7A/s320/salami+fail.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here's a beautiful grouping of pancetta finished curing, rubbed in herbs and ready to hang up. Then the end result three months later.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gFj2PAHMg9w/TmqMuAklpgI/AAAAAAAAA9s/vxMEWlHsXSY/s1600/spiced+pancetta.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://2.bp.blogspot.com/-gFj2PAHMg9w/TmqMuAklpgI/AAAAAAAAA9s/vxMEWlHsXSY/s320/spiced+pancetta.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Absolutely beautiful!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WnFS8GQmYtU/TmqMC2eP1DI/AAAAAAAAA9o/4FtEk5vDNGM/s1600/pancetta+Finished.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-WnFS8GQmYtU/TmqMC2eP1DI/AAAAAAAAA9o/4FtEk5vDNGM/s320/pancetta+Finished.JPG" width="239" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">What might be the best jam I've ever made... Peach Ginger on the right... Heaven in a Jar.. along with some Blackberry goodness.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JS1JJ6gSxhA/Tm5n3BIa5lI/AAAAAAAAA90/HDtGlZ_BQS4/s1600/peach+ginger+and+bberry+jam+aug+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-JS1JJ6gSxhA/Tm5n3BIa5lI/AAAAAAAAA90/HDtGlZ_BQS4/s320/peach+ginger+and+bberry+jam+aug+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Beautiful carrots Ella and I planted, grew, and harvested</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AQlDA7w6nZQ/Tm5n9DULG3I/AAAAAAAAA94/w0x-HGXS4RU/s1600/cardamom+carrots+aug+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-AQlDA7w6nZQ/Tm5n9DULG3I/AAAAAAAAA94/w0x-HGXS4RU/s320/cardamom+carrots+aug+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Same carrots turned into canned Cardamom Carrots</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2tI5NFQjFS8/Tm5oBYiTrfI/AAAAAAAAA98/aRdiQamOoq0/s1600/pickles+august+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nba="true" src="http://3.bp.blogspot.com/-2tI5NFQjFS8/Tm5oBYiTrfI/AAAAAAAAA98/aRdiQamOoq0/s320/pickles+august+2011.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Along the way, Amy and I managed to find time to visit Willakenzie to drink some wine.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O-RQuULI9hM/Tm5oHeYk3lI/AAAAAAAAA-A/N8Zn0mLMAyI/s1600/amy+todd+WK+DITV+Aug+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-O-RQuULI9hM/Tm5oHeYk3lI/AAAAAAAAA-A/N8Zn0mLMAyI/s320/amy+todd+WK+DITV+Aug+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ate quite a few dinners on the deck of my pickles, along with great baguettes, fresh goat cheese and tomatoes from the garden...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MSZ-_7kQRXE/Tm5oIQgbWhI/AAAAAAAAA-E/gRjGEEMq8FA/s1600/coure+de+terre+dinner+on+my+deck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-MSZ-_7kQRXE/Tm5oIQgbWhI/AAAAAAAAA-E/gRjGEEMq8FA/s320/coure+de+terre+dinner+on+my+deck.JPG" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Went backpacking with JDub to Serene Lake... what a beautiful place and water actually warm enough to swim in....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xRbKuo9Ymt0/Tm5oOH2Yg9I/AAAAAAAAA-I/sZ4cP3oHAu0/s1600/serene+lake+july+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-xRbKuo9Ymt0/Tm5oOH2Yg9I/AAAAAAAAA-I/sZ4cP3oHAu0/s320/serene+lake+july+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Made a ton of smoked sockeye... this stuff is going to make lots of folks real happy in 2012....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-av46YHBwNWs/Tm5oUnTrN5I/AAAAAAAAA-M/OLDL2MiX14o/s1600/smoked+salmon+july+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://3.bp.blogspot.com/-av46YHBwNWs/Tm5oUnTrN5I/AAAAAAAAA-M/OLDL2MiX14o/s320/smoked+salmon+july+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Of course, had to make time to hit OBF 2011...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jX16iXxl42A/Tm5oYsLAFMI/AAAAAAAAA-Q/rmSJ-O6OP8E/s1600/OBF+crowd+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://3.bp.blogspot.com/-jX16iXxl42A/Tm5oYsLAFMI/AAAAAAAAA-Q/rmSJ-O6OP8E/s320/OBF+crowd+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nice hanging out with JDub and drinking a few(dozen) cold ones....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3bmCraS62-U/Tm5odYamwII/AAAAAAAAA-U/Eng6IqQBdLo/s1600/OBF+me+walker+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-3bmCraS62-U/Tm5odYamwII/AAAAAAAAA-U/Eng6IqQBdLo/s320/OBF+me+walker+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nocino 2011 is cooking away... should be done by November.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NFrLd7gmigU/Tm5oiLhd6yI/AAAAAAAAA-Y/8Do7qvs8eXM/s1600/nocino+2011+cooking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-NFrLd7gmigU/Tm5oiLhd6yI/AAAAAAAAA-Y/8Do7qvs8eXM/s320/nocino+2011+cooking.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Made some fantastic tails and trotters bacon.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LHo5-B0Ze_U/Tm5ooOQBrnI/AAAAAAAAA-c/5gbpIWsGw8I/s1600/bacon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://3.bp.blogspot.com/-LHo5-B0Ze_U/Tm5ooOQBrnI/AAAAAAAAA-c/5gbpIWsGw8I/s320/bacon.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I also tried a new(old) recipe for beet pickled deviled eggs... awesome!...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kp6t2UlYMN8/Tm5otNIeiQI/AAAAAAAAA-g/v4dO8oxs8bg/s1600/beet+deviled+eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://3.bp.blogspot.com/-kp6t2UlYMN8/Tm5otNIeiQI/AAAAAAAAA-g/v4dO8oxs8bg/s320/beet+deviled+eggs.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I even found time to make a new coppa..</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HZm13LL_cMo/Tm5oyFJmCpI/AAAAAAAAA-k/zE7jstXc3p8/s1600/coppa+new+june+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-HZm13LL_cMo/Tm5oyFJmCpI/AAAAAAAAA-k/zE7jstXc3p8/s320/coppa+new+june+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and the highlight of the summer... playing with my little girl on the beach in Nags Head, NC...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NzbSzxEjoMI/Tm5psLHW2BI/AAAAAAAAA-o/Q5TpRBt_kPs/s1600/ella+nags+head+july+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://2.bp.blogspot.com/-NzbSzxEjoMI/Tm5psLHW2BI/AAAAAAAAA-o/Q5TpRBt_kPs/s320/ella+nags+head+july+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and watching her catch ghost crabs at night on the beach...</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VVivMDHyRQM/Tm5pyzA117I/AAAAAAAAA-s/2ormxjG01cY/s1600/ella+hunting+ghost+crab+duck+nc+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://3.bp.blogspot.com/-VVivMDHyRQM/Tm5pyzA117I/AAAAAAAAA-s/2ormxjG01cY/s320/ella+hunting+ghost+crab+duck+nc+2011.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ran the Epic Relay with my wife and some great friends..</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-92Za3fsJwQA/Tm5rzSK3eEI/AAAAAAAAA_A/vLCFoyMxLRk/s1600/todd+epic+race+beerdrinking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://4.bp.blogspot.com/-92Za3fsJwQA/Tm5rzSK3eEI/AAAAAAAAA_A/vLCFoyMxLRk/s320/todd+epic+race+beerdrinking.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MbnsCQ-sa0s/Tm5p0HcrvVI/AAAAAAAAA-w/MOVFb-a5IvI/s1600/epic+team+pic+finish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="http://4.bp.blogspot.com/-MbnsCQ-sa0s/Tm5p0HcrvVI/AAAAAAAAA-w/MOVFb-a5IvI/s320/epic+team+pic+finish.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I also tried a new recipe for Kimchee.. and found out that it's so good I MUST be 1/2 Korean.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PiwZvMEf9oc/Tm5p7hbasAI/AAAAAAAAA-0/Cj6QMCzkyOg/s1600/Kimchee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="http://1.bp.blogspot.com/-PiwZvMEf9oc/Tm5p7hbasAI/AAAAAAAAA-0/Cj6QMCzkyOg/s320/Kimchee.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now I"m sitting in a hotel In Salt Lake City.... traveling again for work... but in the coming weeks I'll be planting my fall/winter/spring garden, pickling shit tons of cukes, making more jam, and some exotic pickles, as well as making 5-10 pounds of salami before the grape harvest comes and I get to help my friends make their wine. After that, it's time to make the next batch of proscuittos... then cut one of the ones from last year open around the Christmas holidays. to enjoy the fruits of my labors with friends.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I hope you're all doing well... hopefully my next post won't take quite as long or be as lengthy.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com1tag:blogger.com,1999:blog-4634389643340379235.post-60627980983931719012011-06-28T17:18:00.000-07:002011-06-28T17:18:26.581-07:00Pancetta and KimcheeHowdy everyone:<br />
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I just realized it's been almost 3 months since my last post, and while I havent' been blogging, rest assured I most definitely have been making charcuterie.<br />
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Today's entry is Pancetta... or "Italian Bacon" if you're my mom. It's bacon like, and comes from the belly, but at least according to the way I make regular bacon, worlds apart.<br />
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I started with 2 8lb bellies from <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> and half of it ended up being not from the rib end where the good meat is, and was a bit too fatty for bacon, so when you're handed fatty pork belly, you make pancetta.<br />
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Here you go.. nice looking bellies, will cure nicely. I used the standard cure ( mix of kosher salt, brown sugar, and Cure #2, along with some cayenne, smoked hot paprika, and red pepper flakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zq9wLIiBB9s/TgptUoWoNkI/AAAAAAAAA8s/4xI6fhyipdc/s1600/fresh+pancetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="http://4.bp.blogspot.com/-zq9wLIiBB9s/TgptUoWoNkI/AAAAAAAAA8s/4xI6fhyipdc/s320/fresh+pancetta.JPG" width="239" /></a></div><br />
Into the cure they go, see you in three weeks.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ayklf9H_olk/TgpteXYHm2I/AAAAAAAAA8w/gxpptBuUalM/s1600/cured+pancetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="http://4.bp.blogspot.com/-Ayklf9H_olk/TgpteXYHm2I/AAAAAAAAA8w/gxpptBuUalM/s320/cured+pancetta.JPG" width="239" /></a></div>Three weeks later, I give them a good rinse for about 15 minutes to leach out some salt... then coat them in a mixture of fresh rosemary, oregano, thyme ( from my garden ) along with cayenne, smoked spanish paprika, and a bit of kosher salt <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-88kS9VVqR04/Tgptz7z3QGI/AAAAAAAAA80/_wlmfzg6rtE/s1600/spiced+pancetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="http://2.bp.blogspot.com/-88kS9VVqR04/Tgptz7z3QGI/AAAAAAAAA80/_wlmfzg6rtE/s320/spiced+pancetta.JPG" width="239" /></a></div><br />
Now it's into the curing chamber for 3 or 4 months while I figure out what to use this stuff for.. most likely I'll slice it super thin and put on pizzas I'll be making in my new wood fired pizza oven.. or maybe lots of pasta carbonara this winter :)<br />
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on the non meat front, I want you all to check out my first ever attempt at Kimchee ( Korean pickled cabbage ).<br />
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It turned out awesome.. fermented for 4 days with spices.. nice ginger/lemongrass flavor with strong but not overpowering spiciness. My Korean Godfather would be proud.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lkujbCgbPdg/Tgpu50CSxZI/AAAAAAAAA84/A9c9QU4-xYs/s1600/Kimchee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="http://3.bp.blogspot.com/-lkujbCgbPdg/Tgpu50CSxZI/AAAAAAAAA84/A9c9QU4-xYs/s320/Kimchee.JPG" width="239" /></a></div>Our garden is overflowing with Spinach, Arugula, lettuces, sugar and snap peas, and lots of herbs that I'm drying. Tomatoes are very slowly catching up to where they should be.. a couple of weeks of solid heat that's supposed to be on the way should help.<br />
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I have a coppa that's about ready to come out of the cure tomorrow.. I may blog about that.. just trying to decide whether to case it, or try it without this time.<br />
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All the best you guys.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-91308037109779709252011-04-11T10:42:00.000-07:002011-04-11T10:42:59.478-07:00Lamb/Pork Salami Tasting NotesHere are the finished Lamb/Pork Salami. The reddish one on the left is the Berbere spiced and the greenish on the right is the Zattar.<br />
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They are both well made, dried to about 40% weight loss ( we like our salami drier ), and with a very light mold on them.<br />
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The Berbere has a VERY strong spice taste.. and I like that, but it's obscured the taste of the meat, so next time I'll use less.<br />
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The Zattar tastes wonderful.. exotic lamby-porky goodness, with a hint of the desert and mint tea.<br />
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These went very well with a Paulaner HefeWeizen on a rare sunny April day in Portland this past weekend.<br />
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<div class="separator" style="clear: both; text-align: center;">Before:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g3ZG6pTa9O4/TaM9KT5MreI/AAAAAAAAA78/EnVbS706G-A/s1600/raw+lamb+pork+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://1.bp.blogspot.com/-g3ZG6pTa9O4/TaM9KT5MreI/AAAAAAAAA78/EnVbS706G-A/s320/raw+lamb+pork+salami.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cB-3qHuCQdA/TaM8KnRsl2I/AAAAAAAAA70/42ezbrnlE8o/s1600/berbere+zattar+lamb+pork+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://4.bp.blogspot.com/-cB-3qHuCQdA/TaM8KnRsl2I/AAAAAAAAA70/42ezbrnlE8o/s320/berbere+zattar+lamb+pork+salami.JPG" width="239" /></a></div><br />
I vacuum sealed them and threw them in my keg fridge to keep them from drying anymore.. hoping that they'll be fine ( I do that with my lonzino and coppa and it hasn't hurt them yet.<br />
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The salt % was under 2% on this batch.. but from now on, I"m kicking it up to 3.5% to be on the safe side. I just finished another pork soppressata last week and we'll see how that turns out.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com4tag:blogger.com,1999:blog-4634389643340379235.post-65185277300057740132011-04-01T13:27:00.000-07:002011-04-01T13:27:00.397-07:00Lamb/Pork Salami- Zattar and BerbereHere's the recipe<br />
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3lb's Anderson farms ground Lamb, and 2lbs Carlton Farms ground pork ( Great fat/meat ratio)<br />
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40 grams Kosher Salt<br />
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5 grams cure #2<br />
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17 grams Bacto Ferm F-RM-52<br />
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1/3 cup water<br />
<br />
25 grams dextrose<br />
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4 oz red wine ( mosen cleto.. grenache/tempranillo blend )<br />
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25 grams cayenne pepper<br />
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10 grams bactoferm Mold 600 culture (to be sprayed on salami for development of white mold"fiore")<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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I then used 80 grams each of green Zattar Spice for half the mixture and 80 grams of Berbere spice for the other half ( stuffed separately)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GVhQy2EdUGY/TZY0fBw9HMI/AAAAAAAAA7U/A8XdytW2kxU/s1600/big+salami+meat+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://3.bp.blogspot.com/-GVhQy2EdUGY/TZY0fBw9HMI/AAAAAAAAA7U/A8XdytW2kxU/s320/big+salami+meat+mix.JPG" width="239" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here it all is.. ready to be mixed together. I decided that grinding pork at home is a pain in the butt and if my buddy Morgan at T&T is willing to do it for me, why not?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Next up, take the bactoferm and water (with a pinch of dextrose ) mix together and wake them up and put aside. ( do the same with the Mold culture)</div><br />
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I froze the mixing bowl the night before and then threw the meat in the freezer for an hour to keep everything cold and keep emulsification to a minimum ( same with the metal parts of the sausage stuffer ).<br />
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Mix everything together by hand, saving the bactoferm culture for the last part ( I put the meat back in the freezer for about 30 mins while doing my prep, then pulled it out and added the bactoferm and mixed well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hpP1sdFpViI/TZYzynsSxJI/AAAAAAAAA7M/Esbfd9ImMaU/s1600/making+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://2.bp.blogspot.com/-hpP1sdFpViI/TZYzynsSxJI/AAAAAAAAA7M/Esbfd9ImMaU/s320/making+salami.JPG" width="239" /></a></div> <br />
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After tying off, it's into my ghetto fermenter ( aka- tupperware container in my oven, with the door cracked, light on, and covered by a towel ) at around 85 degrees F for 3 days. After that, it's off to the "curing chamber" Aka Mancave, now Home Office to hang for about 4-6 weeks or until they've lost about 30% of their weight <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-74ibDhkE7nY/TZY0v7kn9jI/AAAAAAAAA7Y/cn4bbWBJLAA/s1600/finished+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://1.bp.blogspot.com/-74ibDhkE7nY/TZY0v7kn9jI/AAAAAAAAA7Y/cn4bbWBJLAA/s320/finished+salami.JPG" width="239" /></a></div> If you look closely you can see the greenish tint to the Zattar Salami, and the reddish tint of the Berbere Salami.<br />
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Stay tuned.. they've been hanging for about a week now and look ( and smell) great.. I think I"ll be able to cut one of the "chubs" next weekned to test.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com15tag:blogger.com,1999:blog-4634389643340379235.post-61651935106325048452011-03-12T10:07:00.000-08:002011-03-12T10:07:20.076-08:00Large Spicy Salami ToscanoA few months ago I placed an order at <a href="http://www.butcherpacker.com/">butcherpacker</a> for assorted supplies and large (90 and 100mm ) casings for my coppas and lonzinos. I saw a "cool" casing that was a bit larger than what I had used before (probably around 3" across), that came pre-wrapped with netting. I hadn't figured out what I was going to do with them, but finally decided to turn them into big spicy salami.<br />
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Here's the recipe<br />
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2,354 grams T&T ground Pork ( Great fat/meat ratio)<br />
40 grams Kosher Salt<br />
5 grams cure #2<br />
17 grams Bacto Ferm F-RM-52<br />
1/3 cup water<br />
25 grams dextrose<br />
4 oz red wine ( mosen cleto.. grenache/tempranillo blend )<br />
25 grams cayenne pepper<br />
15 grams crushed red pepper flake<br />
15 grams ground hot new mexico chili pepper<br />
5 grams ground black pepper<br />
10 grams bactoferm Mold 600 culture (to be sprayed on salami for development of white mold"fiore")<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-iWOThrKo8jA/TXut-IipzBI/AAAAAAAAA6s/3OnFbW1xrSI/s1600/big+salami+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh5.googleusercontent.com/-iWOThrKo8jA/TXut-IipzBI/AAAAAAAAA6s/3OnFbW1xrSI/s320/big+salami+ingredients.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;">Here it all is.. ready to be mixed together. I decided that grinding pork at home is a pain in the butt and if my buddy Morgan at T&T is willing to do it for me, why not?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Next up, take the bactoferm and water (with a pinch of dextrose ) mix together and wake them up and put aside. ( do the same with the Mold culture)</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I froze the mixing bowl the night before and then threw the meat in the freezer for an hour to keep everything cold and keep emulsification to a minimum ( same with the metal parts of the sausage stuffer ).</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Mix everything together by hand, saving the bactoferm culture for the last part ( I put the meat back in the freezer for about 30 mins while doing my prep, then pulled it out and added the bactoferm and mixed well.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-4KmgnTM0E28/TXut7YBNv8I/AAAAAAAAA6o/4gEVJsTbfSY/s1600/big+salami+meat+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh6.googleusercontent.com/-4KmgnTM0E28/TXut7YBNv8I/AAAAAAAAA6o/4gEVJsTbfSY/s320/big+salami+meat+mix.JPG" width="239" /></a></div><div align="center">Here's the end result.. all ready for stuffing. Look at that beautiful red color and nice chunks of pork fat.</div><div align="center"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the first casing, I assembled the sausage stuffer and then used it. I really had a problem with this, as the constant smushing of the meat into the feeder assembly really emulsified the meat more than desired. Also, quite a bit remained in the feeder mechanism, and stuck behind the grinding plate ( not sure if that can be removed for stuffing, as the manual isn't very detailed ).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">End result.. I got it stuffed, then pricked it full of holes, squeezed it down tight and tied it off. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the Second casing, I decided to stuff it by hand to see if I could eliminate the emulsification problem.</div><div style="text-align: left;"><br />
It was a little messy, but easier by hand than using the stuffer. I'll probably do it by hand for all the larger casings moving forward.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">After tying off, it's into my ghetto fermenter ( aka- tupperware container in my oven, with the door cracked, light on, and covered by a towel ) at around 85 degrees F for 3 days. After that, it's off to the "curing chamber" Aka Mancave, now Home Office to hang for about 4-6 weeks or until they've lost about 30% of their weight.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-_M_76Ab9vts/TXuz5U92JjI/AAAAAAAAA6w/KXXxBTiqpxo/s1600/big+salami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh3.googleusercontent.com/-_M_76Ab9vts/TXuz5U92JjI/AAAAAAAAA6w/KXXxBTiqpxo/s320/big+salami.JPG" width="239" /></a></div><div style="text-align: center;">If you look closely, you can see the differences between the hand stuffed ( and not emulsified ) casing on the left, and the sausage stuffer stuffed casing ( emulsified) on the right. I'm hoping both turn out well, but if not, I know that my buddy Paul will eat anything and happily take the one on the right.</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">In personal news, I left Kaiser Permanente about 3 weeks ago and am now managing a PMO (project mgt office) for a lab automation company. This is a great move for me and my family, as it gets me back in the for-profit world compensation level and true pay for performance. I'll be travelling a bit more now, but when I'm not on the road, I'll be working from home and that will give me a bit more freedom to indulge my charcuterie and (soon) wine making hobbies.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com2tag:blogger.com,1999:blog-4634389643340379235.post-74585810669203667012011-02-23T13:36:00.000-08:002011-02-26T17:29:52.890-08:00CharcutapaloozaI've recently joined a group of fellow bloggers who have embraced a concept created by Mrs. Wheelbarrow <a href="http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/">(Cathy)</a> and The Yummy Mummy <a href="http://theyummymummy.blogspot.com/">(Kim),</a> it has grown from an idea to get fellow bloggers to try their hand at homemade charcuterie to a group of bloggers nearing 300 total <a href="http://www.mrswheelbarrow.com/charcutepalooza/lets-eat-meat-bloggers/">(the list of them is here) </a>all wanting to try it out and share their experiences on their various blogs. The daily banter can be found on Twitter using the hash tag #charcutepalooza<br />
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<br />
so here we go.<br />
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I need to catch up, so I'll be doing duck proscuitto next week, but first my buddy Morgan from <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> has a delivery for me of 10lbs of hazlenut finished belly ( for bacon and pancetta ) 5lbs of ground pork meat and belly ( for Salume ). I also have a 10lb pork loin in the fridge that needs to be cured tonight for my next Lonzino Da Diavalo. The first two turned out great and since it's very lean, it's something we can eat often without guilt.<br />
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Thanks to Darrin of <a href="http://low-on-the-hog.blogspot.com/">Low on the Hog</a> for the blatant plagairism regarding the Charcutapalooza.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>On a Personal Note, I'm leaving Kaiser Permanente after almost 4 years and have joined a new company that provides lab automation and services to the Healthcare industry, so I get to try a new position leading a high profile PMO while still doing good things in Healthcare. I'll be travelling a bit, but for the most part I'm hoping to be able to spend more time with my family and my horde of cured meats.Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com0tag:blogger.com,1999:blog-4634389643340379235.post-54972117650249074362011-02-04T13:24:00.000-08:002011-02-04T13:24:20.509-08:00Salame Toscano - Tasting NotesSo here we are: A watershed moment for the Portland Charcuterie Project.<br />
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Our first Salame. It's a thing of beauty, and tastes great.<br />
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As you may recall from our last post, these puppies fermented for 2 days in my ghetto fermenter ( aka "tupperware container in my oven"), then hung in the Mancave for 18 days.<br />
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Check them out: I didn't actually weigh them, but it feels like they've lost about 30-35% of their weight and are very solid. Beautiful fiore mold on the outside ( I cultured my own mold from a salami purchased at Trader Joe's ). The first ones are what I'm calling "chubbers" as they were the results of splits in the middles which was caused when I was squeezing the air out of them. I just shortened them and tied them off ).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TUxtL14_24I/AAAAAAAAA48/e0FnINkcKls/s1600/salami+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TUxtL14_24I/AAAAAAAAA48/e0FnINkcKls/s320/salami+1.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Look at the beautiful color, great binding, and gorgeous fat distribution ( no smearing here ).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I couldn't be happier with my first attempt, and am looking forward to cutting down one of the full size salume this weekend.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TUxtTTKe7sI/AAAAAAAAA5E/-CEddAueOEE/s1600/salami+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TUxtTTKe7sI/AAAAAAAAA5E/-CEddAueOEE/s320/salami+4.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Chalk this up as a win for the PCP. Next up, Fennel Salume.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I also want to thank my friends for a great bday weekend up at Mt. Hood.</div><div class="separator" style="clear: both; text-align: center;">Who said 41 was old?</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TUxtIJJMPtI/AAAAAAAAA44/zj7xEg66smI/s1600/41+bday.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TUxtIJJMPtI/AAAAAAAAA44/zj7xEg66smI/s320/41+bday.JPG" width="240" /></a></div><br />
<div align="center">ps.. no bacon chocolate cake this year.. but Stephen and I were able to celebrate our bdays ( me 41, him 40 ) in style with a monster chocolate donut from Sesame Donuts. We ate that thing for three days!.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TUxtPJr8ySI/AAAAAAAAA5A/b1d3oJqLFzk/s1600/salami+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TUxtPJr8ySI/AAAAAAAAA5A/b1d3oJqLFzk/s320/salami+2.JPG" width="240" /></a></div>Stay tuned for our next posts.. I'm just about ready to bottle my Nocino. <div align="center"></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com5tag:blogger.com,1999:blog-4634389643340379235.post-85893276939132837702011-01-28T10:26:00.000-08:002011-01-28T10:36:17.004-08:00Salame Toscano - First Attempt - From pile 'o pork to cured goodnessWelcome back meat fans.. <br />
<br />
Well, here it is.. PCP's first attempt at salume.. for my first time, I'm making Salame Toscano ( hopefully not Salume Salmonella ), with the recipe based on one I got from the god of cured meat Scott at <a href="http://sausagedebauchery.blogspot.com/2011/01/salame-toscano.html">The Sausage Debauchery</a>. I've modified it a bit, but here's the recipe:<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4,155Grams Pork and Fat ( about 70-30 meat to fat ratio)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">72 grams Salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIF0ZCi8kI/AAAAAAAAA4g/5Q0HJ4v--6k/s1600/salume+spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIF0ZCi8kI/AAAAAAAAA4g/5Q0HJ4v--6k/s320/salume+spices.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9 grams cure #2</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">29 grams bacto ferm F-RM-52</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">44 grams dextrose</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">15 grams black pepper ( ground)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7 grams crushed fresh garlic</div>6 oz dry red wine ( dago red )<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 grams cayenne powder</div>15 grams red pepper flakes<br />
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</div><br />
<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">After mixing together ( using frozen bowls ), i got my grinder cleaned up, put the meat in the freezer to solidify a bit, as well as the stuffer, and started putting my mis en place together.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIFyzS_z4I/AAAAAAAAA4c/u3whw6ekw8U/s1600/Salume+Setup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIFyzS_z4I/AAAAAAAAA4c/u3whw6ekw8U/s320/Salume+Setup.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here are the first links I've ever stuffed.. obviously rookie style, as they're all varying lengths.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TUIFswSD2gI/AAAAAAAAA4I/7qFw9VJO9Qg/s1600/first+links.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TUIFswSD2gI/AAAAAAAAA4I/7qFw9VJO9Qg/s320/first+links.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">All of the stuffing and tying took me about 2 hours, which seems like a lot, but I was a bit overzealous in sqeezing the meat and split many links.. good thing I bought 30 feet of hog middles.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TUMJXAsrafI/AAAAAAAAA4k/XZ6zBZnbwJs/s1600/fresh+salume.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TUMJXAsrafI/AAAAAAAAA4k/XZ6zBZnbwJs/s320/fresh+salume.JPG" width="320" /></a></div><br />
After cleaning up, the fresh salume went into my ghetto fermenter. A simple tupperware container in my oven, leaving the light on, and covered with a towel ( this kept the temp at about 89-91 degrees the entire time.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TUIFr3a-kyI/AAAAAAAAA4E/1-zRRqnEvdc/s1600/Fermenter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TUIFr3a-kyI/AAAAAAAAA4E/1-zRRqnEvdc/s320/Fermenter.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here's a shot of my oven (aka "ghetto fermenter" ) My wife is a trooper to keep it like that for 2 days wasn't she?</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TUMKxzz67TI/AAAAAAAAA4o/vx1MOrVR3YQ/s1600/oven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TUMKxzz67TI/AAAAAAAAA4o/vx1MOrVR3YQ/s320/oven.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here is the fresh salume hanging next to my proscuitti and lonzino.. 3 or 4 weeks and i'll be very happy ( or dead ).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIFv57CCVI/AAAAAAAAA4Q/QMmwaGVmwmA/s1600/fresh+salume+hanging.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TUIFv57CCVI/AAAAAAAAA4Q/QMmwaGVmwmA/s320/fresh+salume+hanging.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here they are after hanging for a week.. luckily we escaped to mexico</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TUML4OYw6dI/AAAAAAAAA4s/QYROsLh5tVU/s1600/Smerkellots+in+Mexico+Jan+2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TUML4OYw6dI/AAAAAAAAA4s/QYROsLh5tVU/s320/Smerkellots+in+Mexico+Jan+2011.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> or I would have been out there molesting and squeezing them everyday.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TUIC5QckM1I/AAAAAAAAA4A/Xl6IdlUuJVU/s1600/Salume+Toscana+after+1+week.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TUIC5QckM1I/AAAAAAAAA4A/Xl6IdlUuJVU/s320/Salume+Toscana+after+1+week.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Oh.. here's the finished <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> Lardo I started this summer. It's absolutely delicious and I'll be giving this one to my new friend Rick from the food cart <a href="http://www.lardopdx.com/">Lardo</a> which is in Portland at SE43rd and Belmont. Check it out!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TUIFw0392rI/AAAAAAAAA4U/sVZ2EdSk1Ko/s1600/lardo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TUIFw0392rI/AAAAAAAAA4U/sVZ2EdSk1Ko/s320/lardo.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Stay tuned for tasting notes in about 2-3 weeks. I'm hoping to have my friends Morgan Brownlow of <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a>, Vincent Fritzche of <a href="http://www.vincentwinecompany.com/">Vincent Wine Company</a>, and my good friend and neighbors JDUB ( no website.. he's an overpaid and underworked teacher ) and John Pence <a href="http://www.caprialandjohnskitchen.com/">Caprial and John's Kitchen</a> come over to try the Salume, Lonzino, and do a blind tasting of an Oregon Pinot Noir I've committed to writing tasting notes for.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
Have a great day.. headed to Mt. Hood for a long weekend snowboarding and relaxing with good friends and no kids :)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com2tag:blogger.com,1999:blog-4634389643340379235.post-16225878055669328382010-12-30T14:40:00.000-08:002010-12-30T14:40:45.224-08:00Tasting Notes - Tails and Trotter Coppa and Spicy BasturmaGreetings meat fans.<br />
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I'm sure you've all been hanging on the edge of your seat, wondering when I was going to finally slice into my <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> hazlenut finished coppa, and my spicy basturma.<br />
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Well, stop wondering.. I just cut them open last night, and let me tell you.... the 10 month wait was more than worth it.<br />
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First up.. the Basturma.. this was 2-2lb Eye of Round Roasts I procured from <a href="http://www.fubonn.com/">Fubonn</a> for about $4lb. Check out the blog post from last April for details on how I prepared them.<br />
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The flavor is out of this world.. Mild, but beefy, with a very slight yet noticeable spicy background. All in all, a very fine piece of dried meat.<br />
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The only thing I would do differently next time is to use one piece of meat per casing.. there was about 1/8 to 1/4 lb on each end that I had to cut off because they dried out too much. ( imagine the two ends touching each other in the case ). <br />
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check out the photos below for some awesome meat goodness.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TRz8drg4K0I/AAAAAAAAA3k/YvZdYUdYJwI/s1600/Basturma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TRz8drg4K0I/AAAAAAAAA3k/YvZdYUdYJwI/s320/Basturma.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next up is my Coppa. I want to send a special thanks to my homeboy Morgan Brownlow of <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> for procuring me what must have been the finest and largest Coppa in the history of meat. 7.5lbs of pure hazlenut finished Neck!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Again, check out the blog entry from last April for details on how I prepped it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I cut into it last night, and WOW... absolute deliciousness. Look at the beautiful fat and color of the meat.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This thing was heavily spiced, but only displays a slight hint of the heat.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Being really honest, some of the things I've made don't always taste as good to me as "store bought" charcuterie. However, this is one time that I absolutely hit it out of the park. ( and the proscuitto )</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'll be calling Morgan for another coppa or two next week.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This was a huge hit at my friend JDub's Holiday party last night.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Stay tuned for more blogs next week. I'll be bottling the Nocino, and then before heading to Mexico with my lady friend and little nugget, will be taking my two T&T legs out of the cure and hanging them for their 12 and 24 month slumbers.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy New Year to you all, especially to our Marines and lesser services across the globe.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com2tag:blogger.com,1999:blog-4634389643340379235.post-19233842169406624542010-12-16T20:25:00.000-08:002010-12-16T20:25:46.360-08:00Proscuitto - Part 1, Turning a T&T hunk of pig into something salty and beautiful<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sorry for taking so long between posts, but things at work have been busier than usual. Luckily for us, that doesn't mean I haven't been making good stuff, it just means I haven't made the time to blog about it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Since the end of September y'all have missed about 6 whole salmon that I cured and smoked, at least 20 lb's of bacon, as well as a lonzino and basturma. I'll do a better job of keeping up with the posts in the new year ( early resolution ).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now on to my current project. Proscuitto:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Proscuitto is one of the simplest charcuterie to make, yet one of the most intimidating to the home charcutier. I don't feel the trepidation that some of my peers do with this, but I still have yet to make a salume.. which needs to be rectified over the holiday season.</div><div class="separator" style="clear: both; text-align: center;">Whole muscle charcuterie to me is simple, and provided you follow the basic steps, relatively foolproof. If they could do it one thousand years ago.. I can most likely do it today.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">On to it.</div><br />
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<div class="separator" style="clear: both; text-align: center;">On November 27th, I started with 2 legs, approximately 30lb's each from my good friend and pork dealer, Morgan Brownlow of <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a>. For something as pure as proscuitto, nothing but the best pork will do and for me that's the hazlenut finished goodness that Morgan brings to the table.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">This is a simple curing recipe:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">( for each 30lb leg )</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">That's it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Rub the salt in as good as you can, without going crazy. don't forget the slits cut into the pig foot (trotter ).. make sure you get the salt in every nook and cranny.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">let it sit for a week, then come back and salt it again.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">let it sit for 4-6 weeks more in your fridge ( anywhere the temp is lower than 45 degrees is fine ), and then it's ready for step 2 - The hanging. ( this is where it gets really complicated :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Some people press their proscuitto when curing, but I'm not bothering with it. Also, this time I have the hams carved spanish style, which means the aitch bone is in and it's a flatter cut on the bottom, as well as having the full trotter on. This not only looks "neater" when serving.. it allows for full use of the leg.</div><div class="separator" style="clear: both; text-align: center;"><br />
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Stay tuned for part two, sometime in Mid to Late January.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TPa8x5YvraI/AAAAAAAAA3M/8RraxlpDh7E/s1600/proscuitto+1+backside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TPa8x5YvraI/AAAAAAAAA3M/8RraxlpDh7E/s320/proscuitto+1+backside.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TPa8z8C_jYI/AAAAAAAAA3Q/z63KusHDpyI/s1600/proscuitto+1+closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TPa8z8C_jYI/AAAAAAAAA3Q/z63KusHDpyI/s320/proscuitto+1+closeup.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TPa81gufJLI/AAAAAAAAA3U/uYqEmFDeVz8/s1600/proscuitto+1+covered+in+salt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TPa81gufJLI/AAAAAAAAA3U/uYqEmFDeVz8/s320/proscuitto+1+covered+in+salt.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TPa83Q69Y6I/AAAAAAAAA3Y/6cOSCOJxRQA/s1600/proscuitto+1+no+salt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TPa83Q69Y6I/AAAAAAAAA3Y/6cOSCOJxRQA/s320/proscuitto+1+no+salt.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TPa85JhZDRI/AAAAAAAAA3c/Lg5oZsY5vIA/s1600/proscuitto+1+rubbed+down+with+salt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TPa85JhZDRI/AAAAAAAAA3c/Lg5oZsY5vIA/s320/proscuitto+1+rubbed+down+with+salt.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-73212712933651109992010-09-29T17:36:00.000-07:002010-09-30T10:06:40.746-07:00Update on September Projects<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So once again, it's been an incredibly busy month with work and family, but of course, it's prime harvesting time even with the bad garden year.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are a few of the projects I've been working on this month.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Bacon ( naturally ). 13lbs of <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> pork belly is now on it's way to becoming PCP bacon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Pickling - 100lbs of cucumbers ( most from <a href="http://www.krugersfarmmarket.com/">Kruger's</a> on Sauvie Island ) - were turned into awesome hot dill pickles.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Beets - 6 lbs of nice baby golden beets were turned into Hot Indian Beets ( the Indian part is the cardamom, star anise, cinnamon, and clove ).</div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Smoked Salmon - This is prime salmon smoking season, but I'm pretty far behind. I've only done about 5-10 lb's total, and I usually need about 40lb's to get me through to the following summer ( what with gifts and parties and nights in front of the fire ).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. BlueBerry Jam - 10lb's of awesome Oregon BB's are on their way to becoming PCP jam!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Yellow Tomato Jam - I've gotten about 2-3lbs of beautiful yellow pear tomotoes in the past week and I decided to makea Yellow Tomato and Onion Jam.. I won't get a lot, but it will be great on burgers.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Canning Tomatoes - I have about 5lb's of San Marzano's ready to go, and another 15-20lb's sitting on the vine soaking up this late sunlight... sometime in the next week I'll can them with basil, garlic, and hot peppers from our garden.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8. Fennel - I've been waiting for the seeds to finish developing so I can make fennelcello... my fennel liqueur.. and when I've harvested the seeds, then I'll take the tenderest part of the bulbs and make fennel onion bacon jam.. stay tuned for this one, it's going to be good!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9. Sometime around the end of October I'll be getting 4 whole pork legs from my friend Morgan at <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a>, which I'll be turning into PCP Proscuitto.... the last one we made with John Pence (<a href="http://www.caprialandjohnskitchen.com/">Caprial and Johns Kitchen </a>) turned out freaking awesome ( see pic )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oh, I also splurged and used a week of PTO to backpack around Mt Rainier with two old friends ( ~100 miles, 54,000 feet total elevation gain and loss ). Absolutely beautiful!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TKOy2X-IC5I/AAAAAAAAA1g/nij0PSRnE18/s1600/ashbrook+me+donovan+mt+rainier+Sept+2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TKOy2X-IC5I/AAAAAAAAA1g/nij0PSRnE18/s320/ashbrook+me+donovan+mt+rainier+Sept+2010.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Our Chocolate Lab pup is sort of maintaining her size.. she's only grown about 5lbs in the past month.. she's now 5 months old, and just about 45lb's.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> All of this work has made me thirsty. Time for a cold one. If you're in the neighborhood, stop by for a cold beer and we'll talk pickles and charcuterie.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TKPDWL8hL8I/AAAAAAAAA2w/NWL_MUE-MfY/s1600/ber.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TKPDWL8hL8I/AAAAAAAAA2w/NWL_MUE-MfY/s320/ber.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-76357636628428332452010-09-07T14:12:00.000-07:002010-09-07T14:42:56.342-07:00Summer Projects ( Now that it's just about over )This has been one of the best summers of my life, even as it's been one of the worst gardening seasons due to the vagaries of global warming and climate change we've experienced this year.<br />
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I've been busy having lots of fun outside the world of charcuterie and pickling,.. but here are a few projects I've put together in the past month since my last posting.<br />
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1. Bacon-- 20 more lbs of schweet <a href="http://www.tailsandtrotters.com/">Tails and Trotters</a> pork belly has now become beautiful PCP bacon.<br />
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2. Pickling - Approximately 80lbs of cukes ( mostly from Farmers Mkt ) squash, and beans ( from my garden ) have been turned into xtra hot dilly pickles.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TIaklhWP_KI/AAAAAAAAAdc/TCDMgGLAJvI/s1600/salmon+being+cured.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TIaklhWP_KI/AAAAAAAAAdc/TCDMgGLAJvI/s320/salmon+being+cured.JPG" /></a>3. Smoked Salmon - About 20lbs of beautiful wild Alaskan salmon has made the journey from dead fish to awesome PCP smoked salmon.</div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are some pics of the fresh salmon being rubbed in the cure (1cup kosher salt, 1 cup brown sugar, 1/4 tsp pink salt, spices to taste.. I used black pepper and crushed red pepper flakes )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TIaksoyMmGI/AAAAAAAAAd0/d5_H5OnGKNA/s1600/silver+salmon+ready+for+smoker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TIaksoyMmGI/AAAAAAAAAd0/d5_H5OnGKNA/s320/silver+salmon+ready+for+smoker.JPG" /></a><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIaknIKAXqI/AAAAAAAAAdk/cNvoOXSKEGs/s1600/silver+salmon+finished+curing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIaknIKAXqI/AAAAAAAAAdk/cNvoOXSKEGs/s320/silver+salmon+finished+curing.JPG" /></a>Here's a good look at the salmon fillets after being in the cure for 3 full days... note the beautiful color has deepened in the cure )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TIakt3DC7ZI/AAAAAAAAAd8/WwujzUYzCLA/s1600/smoked+silver+salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TIakt3DC7ZI/AAAAAAAAAd8/WwujzUYzCLA/s320/smoked+silver+salmon.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are the fillets after about 6 hours of smoking... I pulled a whole fillet out for a bbq at the Pences.. then left the other half ( cut into 3 pieces ) to smoke for another 3 hours.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As usual, there were no leftovers to be found :-)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TIakpDia_rI/AAAAAAAAAds/hsQPjrSbn0M/s1600/silver+salmon+platter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TIakpDia_rI/AAAAAAAAAds/hsQPjrSbn0M/s320/silver+salmon+platter.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4. And of course, I had a lot of fun with friends and family.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Bottling wine with my new friends Vincent and Jan Marc, and old(er) friend Anne, at the Portland Wine Project on one of the rare 90+ days this summer. I also made some new friends, including a longtime reader of this blog who happens to live a block away and can truly drink even the Pences under the table ( hi Nate ).. and Trent Thomas, owner of <a href="http://rewinebarrels.com/">Rewine </a>, which reconditions wine barrels for re-use by winemakers.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TIapa3Yi2eI/AAAAAAAAAe0/CpPo_RSBIm0/s1600/bottling+line+august.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TIapa3Yi2eI/AAAAAAAAAe0/CpPo_RSBIm0/s320/bottling+line+august.JPG" /></a><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIasJHPMnDI/AAAAAAAAAfk/AEYrxjm_K2U/s1600/vincent+and+trent.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIasJHPMnDI/AAAAAAAAAfk/AEYrxjm_K2U/s320/vincent+and+trent.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And I even found time to backpack the Timberline Trail around Mt Hood with some Old friends.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIappJhkr5I/AAAAAAAAAe8/8jq2mkf6YP0/s1600/donovan+and+todd+zigzag+canyon+2010.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIappJhkr5I/AAAAAAAAAe8/8jq2mkf6YP0/s320/donovan+and+todd+zigzag+canyon+2010.JPG" /></a><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapuMYk7LI/AAAAAAAAAfc/r35gKYsdKuk/s1600/stephen+and+todd+zigzag+canyon+2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapuMYk7LI/AAAAAAAAAfc/r35gKYsdKuk/s320/stephen+and+todd+zigzag+canyon+2010.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Happy Hour at 6,000 feet never tasted better!!<a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapq_-9mzI/AAAAAAAAAfE/yk1zB0cFGtw/s1600/happy+hour+at+6,000+feet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapq_-9mzI/AAAAAAAAAfE/yk1zB0cFGtw/s320/happy+hour+at+6,000+feet.JPG" /></a><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TIax1vwZvUI/AAAAAAAAAfs/CdbbT5hHdiw/s1600/me+cooper+spur+shelter+aug+2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TIax1vwZvUI/AAAAAAAAAfs/CdbbT5hHdiw/s320/me+cooper+spur+shelter+aug+2010.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And of course, our mutant dog continues to grow at a mind numbing pace.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">(she just turned 4 months Sept 1st. Gone from 5lbs June 12th, to about 45 now )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapsM10yUI/AAAAAAAAAfM/zmTNKRYoA0I/s1600/lucy+and+rainy+mid+august+2010.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TIapsM10yUI/AAAAAAAAAfM/zmTNKRYoA0I/s320/lucy+and+rainy+mid+august+2010.JPG" /></a><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TIaps7y8t5I/AAAAAAAAAfU/wc-YfYmeL34/s1600/Rainy+mid+august.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TIaps7y8t5I/AAAAAAAAAfU/wc-YfYmeL34/s320/Rainy+mid+august.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">In a nutshell, that's what's been going on in our world this past month.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I'm heading out later this week for another around the mountain backpacking trip, this time the 100 mile Wonderland Trail around Mt Rainier. Stay tuned, it should be a doozy.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">When I get back, we'll be doing some mass pickling and canning, as most of my tomatoes will be ready for canning, as will beans, squash, and more cukes.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The month of October will bring me 4 whole pork legs from Tails and Trotters, and we'll go into detail on how to cure them. JDub and I will also be getting in deep with fresh sausage and various Salume, as well as pate and other terrines.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com1tag:blogger.com,1999:blog-4634389643340379235.post-41397498223764053152010-07-30T17:00:00.000-07:002010-08-02T07:45:51.839-07:00First Pickles of the Year!!This is a week of Firsts... first homemade booze post, and now first pickle post. I've been growing beets, carrots, peppers, squash and beans for about 3 years now and last year was the first year I successfully pickled them, and they turned out great.<br />
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Here are a few pics from the garden.. Choggia ( bullyeye ) beets, bulls blood beets, dragon carrots, pattypan squash, persian (striped) squash, 8 ball squash, cayenne peppers, jalapeno peppers, long yellow beans, and purple beans ( that turn green when you cook them ). The garden's doing well, even though the crappy spring weather put us about a month behind.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNI3pKJERI/AAAAAAAAAck/MrHuPlN33pc/s1600/veggies.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNI3pKJERI/AAAAAAAAAck/MrHuPlN33pc/s320/veggies.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNLbVuuAbI/AAAAAAAAAcs/QDAnC-vcUJk/s1600/veg.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNLbVuuAbI/AAAAAAAAAcs/QDAnC-vcUJk/s320/veg.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">If any of you ever happen to get pickled beets from me, I just want you to know how much work goes into them.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">From the first pic you see above, I had to prep the soil, grow the freaking things and harvest. Then wash off, clean and trim them. Then they go into boiling water, then into an ice water bath, and then I individually peel off the skins. At that point ( as seen in the pic ) they're ready to be placed in the jar and pickled.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNIxkz9NcI/AAAAAAAAAcE/o95I9RSkX8s/s1600/beets+cooked+and+peeled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TFNIxkz9NcI/AAAAAAAAAcE/o95I9RSkX8s/s320/beets+cooked+and+peeled.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I use a pretty simple recipe base for almost all my pickles</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 part vinegar ( use whatever type you want.. mostly I use white, but sometimes cider )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">3 parts water</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1 cup kosher salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">black peppercorns</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">garlic cloves</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">For beets, I use the following additional spices</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">cloves</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">allspice</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">star anise</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">cinnamon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Use whatever amount suits you. I add all of the above to the brine, which I then heat to almost boiling. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">When the jars are full, and the brine is ready ( see pic ) I fill em up to within 1/4 to 1/2 inch from the top ( that's called headspace )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TFNI10QpmEI/AAAAAAAAAcc/YiC6TM7ftWA/s1600/veggies+in+jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TFNI10QpmEI/AAAAAAAAAcc/YiC6TM7ftWA/s320/veggies+in+jars.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">don't forget to put a grape leaf or two in the bottom of every jar... the tannis will give you a crunchy pickle.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I also usually add a few peppercorns, garlic cloves, and jalapeno to each jar... trust me, it's good.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">For standard pickles ( cukes, zukes, etc ) I then process in a hot water bath for 10-20 minutes. Carrots go for 30, as do beets.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">when I'm done I wipe them off and let them sit out and cool down. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">How do you know if they're safe? listen for the telltale "pop" which happens when the vaccum seal forms.. you can also tell because the little "button" on top of the lid will be sucked down and concave.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">If it doesn't seal properly, put it in the fridge and eat them within a month or two.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Here's what you get for all those hours of work.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now you guys know why I'd rather give our housesitter cash than pickles :-)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TFNI0XartrI/AAAAAAAAAcU/_LjD-aNTjVU/s1600/pickeled+beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TFNI0XartrI/AAAAAAAAAcU/_LjD-aNTjVU/s320/pickeled+beets.jpg" /></a></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com2tag:blogger.com,1999:blog-4634389643340379235.post-60652445794580087812010-07-28T14:30:00.000-07:002010-07-29T08:29:08.619-07:00Nocino - Italian Walnut Liqueur<div class="separator" style="clear: both; text-align: center;">This post is a bit different than all my previous, in that it doesn't deal with meat. However, the mission of my blog is to "explore the fascinating world of cured meats, pickles,wine, and life in general on SE 20th in Portland, Oregon.. and guess what? Nocino is now an embedded and much loved part of that life.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I learned how to make Nocino from my friend, Ann Hubatch of <a href="http://twitter.com/HelioterraWines">Helioterra Wines</a>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My first batch was last year and tasted fantastic. I learned from the pros and now have a few different types going. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A few things you need: Walnuts ( see photo )</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TFB61_aE8QI/AAAAAAAAAbs/VJVtU1INn5Q/s1600/walnuts+on+tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TFB61_aE8QI/AAAAAAAAAbs/VJVtU1INn5Q/s320/walnuts+on+tree.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To make 1/2 gallon or so of Nocino:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">30 green walnuts ( about the size of small limes )</div><div class="separator" style="clear: both; text-align: center;">Chop them up ( halved or quartered.. your preference.. I think quartering extracts more "walnut essence, but I could be full of crap )</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TFB6x9Y6hyI/AAAAAAAAAbM/mFB4_RhN-_o/s1600/chopped+walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TFB6x9Y6hyI/AAAAAAAAAbM/mFB4_RhN-_o/s320/chopped+walnuts.jpg" /></a><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TFB6yjmAAjI/AAAAAAAAAbU/GU9NbyZGWkU/s1600/closeup+walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TFB6yjmAAjI/AAAAAAAAAbU/GU9NbyZGWkU/s320/closeup+walnuts.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then place them in your 1 gallon container.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">FYI... try and use a wide mouth container. If you use a narrow mouthed container, like my friend <a href="http://elevage.blogspot.com/">Vincent</a>, from <a href="http://vincentwinecompany.com/">Vincent Wine Company</a>, you're going to have a hell of a time cleaning the walnuts out of the container in the fall, ( see his <a href="http://elevage.blogspot.com/2010/07/nocino-sunday.html">effort here</a> - scroll down to botom . I suggest you sign up to follow his blog and see how he cleans those jars out in November :))</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After you've chopped up and placed your nuts in the jar ( save the jokes.. I've already made them ), pour in one liter of vodka and/or everclear. I personally use vodka, as the ones I've tasted with everclear can be a bit harsh, and Nocino is the sort of thing you drink when you've already drunk a few other things.. so if I can lessen the impact a bit, so be it.</div><div class="separator" style="clear: both; text-align: center;">After the hard stuff, add in one liter of white wine ( or red, rose, or a mix... it's YOUR nocino.. get creative )</div><div class="separator" style="clear: both; text-align: center;">I just happened to use whatever was at the top of the pile in the manfridge.. seufert woven white, leitner GV, and my fav summer white Aranciano Grillo.. a sardinian white ).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ycOo-2InBxA/TFB60FEpDEI/AAAAAAAAAbk/waMI5mPaSZw/s1600/nocino+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_ycOo-2InBxA/TFB60FEpDEI/AAAAAAAAAbk/waMI5mPaSZw/s320/nocino+wine.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Now here's where you can get really creative.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">standard recipe calls for 2.2lbs ( 1 Kilo ) of sugar,3-5 cinnamon sticks, and 40 cloves to be added. After tasting all of the awesome Nocino's at Casa Hubatch this July, I decided to get crazy. One common theme is less sugar this year. All of the nocino's I tried that used the full kilo ( including mine ) were a bit too sweet, so I used less.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Batch 1.</div><div class="separator" style="clear: both; text-align: center;">30 Walnuts</div><div class="separator" style="clear: both; text-align: center;">1l vodka, 1l white wine</div><div class="separator" style="clear: both; text-align: center;">1lb sugar( white )</div><div class="separator" style="clear: both; text-align: center;">3 cinnamon sticks</div><div class="separator" style="clear: both; text-align: center;">40 ( or so... i'm not really counting them out ) cloves</div><div class="separator" style="clear: both; text-align: center;">1/3lb stumptown 'hairbender' whole coffee beans</div><div class="separator" style="clear: both; text-align: center;">5 whole cardamom seeds</div><div class="separator" style="clear: both; text-align: center;">10 whole allspice seeds</div><div class="separator" style="clear: both; text-align: center;">1 orange including peel (squeezed juice and used orange peel only )</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Batch 2</div><div class="separator" style="clear: both; text-align: center;">30 walnuts</div><div class="separator" style="clear: both; text-align: center;">1l vodka, 1l white wine</div><div class="separator" style="clear: both; text-align: center;">1lb sugar</div><div class="separator" style="clear: both; text-align: center;">5 cinnamon sticks</div><div class="separator" style="clear: both; text-align: center;">40 cloves</div><div class="separator" style="clear: both; text-align: center;">1/3lb stumptown 'hairbender' whole beans</div><div class="separator" style="clear: both; text-align: center;">5 cardamom seeds</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Batch 3</div><div class="separator" style="clear: both; text-align: center;">30 walnuts</div><div class="separator" style="clear: both; text-align: center;">1L vodka, 1L white wine</div><div class="separator" style="clear: both; text-align: center;">No sugar</div><div class="separator" style="clear: both; text-align: center;">3 cinnamon sticks</div><div class="separator" style="clear: both; text-align: center;">40 cloves</div><div class="separator" style="clear: both; text-align: center;">10 allspice seeds</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Batch 4</div><div class="separator" style="clear: both; text-align: center;">30 walnuts</div><div class="separator" style="clear: both; text-align: center;">1l vodka, 1lwhite wine.</div><div class="separator" style="clear: both; text-align: center;">Nothing else added </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So there you go. Now the hard part. Leave alone except for a light shake every week or two. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Come back at the end of Oct, Middle November and bottle.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'm secretly rooting for Batch #4, as one of the best ones I had last year was just "naked" nocino.. no spices.. and that one had all the taste of clove and cinnamon.. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TFB6zift-dI/AAAAAAAAAbc/eHLpzwczs0Q/s320/Nocino+cooking.jpg" /><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TFCgdbWLFyI/AAAAAAAAAb0/6FC6ySAQL88/s1600/nocino+jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TFCgdbWLFyI/AAAAAAAAAb0/6FC6ySAQL88/s320/nocino+jars.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TFCgeo7M-DI/AAAAAAAAAb8/5lh9QIOhVRo/s1600/nocino+jars+labels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TFCgeo7M-DI/AAAAAAAAAb8/5lh9QIOhVRo/s320/nocino+jars+labels.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Stay tuned... This is going to be good.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com3tag:blogger.com,1999:blog-4634389643340379235.post-16629452580753689652010-07-21T13:08:00.000-07:002010-07-21T13:08:42.997-07:00My Meat is coming home to roost- finished basturma and T&T Coppa<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">so here it is.. what started as a 6.85lb hunk of beautiful<a href="http://www.tailsandtrotters.com/">tails and trotters</a> coppa is now a 5lb hunk of beautiful man meat!! This is spicy cured goodness, and I'm looking forward to cutting into it.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TEdPa85s6eI/AAAAAAAAAak/kd1GjW27PZM/s1600/Basturma+Finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TEdPa85s6eI/AAAAAAAAAak/kd1GjW27PZM/s320/Basturma+Finished.jpg" /></a>I've also attached a pic of a basturma that I started a little after the Coppa. Nothing special here, just a nice 3lb hunk of eye of round, cured and ready to eat.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdPdPFhroI/AAAAAAAAAas/R5c1R6qMsBw/s1600/T%26T+Finished+Coppa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdPdPFhroI/AAAAAAAAAas/R5c1R6qMsBw/s320/T%26T+Finished+Coppa.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Since I have a lardo ready to go as well, I think I'm going to be hosting a "tasting party" at my house in the near future, and will be inviting local wine and charcuterie fans to come over and eat my meat ( and pickles ). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Stay tuned... this is going to be good.</div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com5tag:blogger.com,1999:blog-4634389643340379235.post-57474887679750591892010-07-21T12:47:00.000-07:002010-07-21T12:47:37.928-07:00Tails & Trotters Lardo - Into the Curing Chamber ( and the pup)Back from Sunriver feeling very refreshed and ready to jump back into work and making the world a little better one piece of meat at a time.<br />
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The lardo served it's time in the cure ( not unlike the time I served in the Corps, Marine Corps that is :)) and is ready for a good soak to bring down the salt level. <br />
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After the soak it's looking good.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ycOo-2InBxA/TEdLGpUixaI/AAAAAAAAAaE/TXCw2HGK0ag/s1600/Lardo+after+Cure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_ycOo-2InBxA/TEdLGpUixaI/AAAAAAAAAaE/TXCw2HGK0ag/s320/Lardo+after+Cure.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">This is my second T&T lardo ( the first one being almost ready to eat ), and I decided that I wanted to really spice it up, so I took a quick stroll out in my garden ( and Pence's yard ) to find some suitable herbs. As you can see, I found some beautiful thyme ( with flowers.. love it ), fennel fronds, and rosemary. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdLJDxN4iI/AAAAAAAAAaM/vCl74JhxQBI/s1600/Lardo+and+Herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdLJDxN4iI/AAAAAAAAAaM/vCl74JhxQBI/s320/Lardo+and+Herbs.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I gave this all a very good chop and mixed them up and crusted the lardo with them, really pushing the herbs into the lardo. As you can see, this is really going to impart an herbal flavor to the dish.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ycOo-2InBxA/TEdLLpnZKfI/AAAAAAAAAaU/_TFX6Z9G6tk/s1600/T%26T+lardo+ready+to+Hang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_ycOo-2InBxA/TEdLLpnZKfI/AAAAAAAAAaU/_TFX6Z9G6tk/s320/T%26T+lardo+ready+to+Hang.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">So, off into the curing chamber for 3-6 months.. I'm thinking paper thin slices of lardo on warm Grand Central baguette this Thanksgiving.... mmm.. cured backfat!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">ps.. that damn dog has tripled her size in 3 weeks!!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdOIa0oz9I/AAAAAAAAAac/o0_9QpPpNNs/s1600/Rainy+7+18+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_ycOo-2InBxA/TEdOIa0oz9I/AAAAAAAAAac/o0_9QpPpNNs/s320/Rainy+7+18+10.jpg" /></a></div>Portland Charcuterie Projecthttp://www.blogger.com/profile/11741838890062064902noreply@blogger.com0