24
2010
Basement Charcuterie
An article by 
If you home cure meat, this might be a familiar site:
Five pounds of saucisson sec and a fifteen pound serrano-style salted air-dryed ham hanging in our basement. Both are made from the meat of Red, the hog we slaughtered in April. The saucisson sec will hang for three to four weeks and be taken on our long back country canoe trip in July. The ham will dry until the fall at the earliest.
Curing meat hanging from drop ceiling stringers is just one of the pitfalls of home charcuterie.
If you take up charcuterie like Alex has, you might also find yourself with hundreds of feet of dried hog intestine, i.e. casing, in the fridge, pictured above. You’ll probably have a stash of pink salt, that nitrite containing bacon flavoring good stuff. Michael Ruhlman’s Charcuterie
Of course you will also have the rewards: spicy delicious chorizo, home cured guanciale (jowl bacon pictured above), salt cod, fresh breakfast sausage and the experience to preserve whatever comes your way.
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About the Author: Rachel Tayse
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Welcome!
Hi! I am Rachel Tayse Baillieul, a home-cooking, backyard-gardening, unschooling, earthy homemaker in Columbus Ohio. Hounds in the Kitchen is where I share my family's adventures. Thanks for joining us!
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This is awesome! I love sausage and would probably label that as my favorite kind of “meat”. I’m searching around for a local place that does their own sausages and most specifically I’m looking for kielbasa. But would love other kinds of sausages as well. I know Blues Creek in North Market has some sausage but I only find that to be alright.
.-= Andrea (Off Her Cork)´s last blog ..Tuesday Tip: Pineapple Core Uses =-.
My wife and I visited her family in Italy once. Her grandmother’s nephew had his prosciutto hanging in the cellar just like that. Nearby were his own olive oil and red wine. A wonderful sight!
Tovar´s last [type] ..The good, the bad, and the hungry
Local olive oil and wine would indeed be a wonderful thing!
[...] lunches and breakfasts. Alex has cured many meats to take along including bacon, pancetta, saucison sec, and dried fish (cod or salmon, to be determined). My meal, one of the last and therefore least [...]
[...] pitted whole dates homemade or high quality bacon, one thin 6 inch piece per date raw or blanched almonds, 1 per [...]
Generally I don’t read article on blogs, but I would like to say that this write-up very forced me to try and do it! Your writing style has been surprised me. Thank you, quite great post.
framing basement´s last [type] ..1