New year, new sausages. So far in 2013 I’ve tried my hand at making two different ones. The first was an initial attempt at dry curing which unfortunately didn’t turn out well and had to be abandoned. In order to regroup and give myself a boost of confidence I went back to an easier “ready-to-eat”Continue reading “Pork Breakfast Sausage Success”
Tag Archives: charcuterie
Homemade Garlic Sausage – No Turning Back Now!
I did it. I made some sausage. The old saying goes something like: “you never want to watch laws or sausages being made.” Having lived and worked in our nation’s capital for over a decade before moving to Chicago I can honestly say making sausage is much easier than making laws and absolutely tastier. IfContinue reading “Homemade Garlic Sausage – No Turning Back Now!”
Home Cured Duck Prosciutto – Part 2
A week ago I buried a duck a breast in a pile of salt for 24 hours then wrapped it in some cheesecloth and hung it to cure for seven days. As you can see by the photo it looks pretty good. What you can’t tell from the photo is how it tastes, and IContinue reading “Home Cured Duck Prosciutto – Part 2”
Home Cured Duck Prosciutto – Part 1
What’s hiding in there? Encouraged by my initial bacon curing trip down the rabbit hole of cured meats I’ve decided more curing experiments need to take place. Nay, MUST take place. Next up, duck prosciutto. It’s something you see on the menus at wine bars and gastropubs but how hard is it to make forContinue reading “Home Cured Duck Prosciutto – Part 1”
Part 2 of the Making Bacon Experiment – Success!
If you read Part 1 you know I recently decided to up my game a little bit this summer by doing a Rumpelstiltskin on some pork belly and turn it into bacon. For seven days I waited, kept rotating the pork belly, and watched. Day 7 ended on Wednesday so I eagerly pulled the baconContinue reading “Part 2 of the Making Bacon Experiment – Success!”
The Roaming GastroGnome 