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Home Made Sausage, Cured, and Smoked Meats - Page 60

post #886 of 1013
I have to try that soon.
post #887 of 1013
The safeway near me carries salumi from Olli's Salumeria. Are they good? WSJ had an article on them (and other salumi merchants) this past weekend.
post #888 of 1013
They sell it at whole foods here...which kind of sketches me out (whole foods won't sell things with added sodium nitrate/nitrite...which just means the producers add it using things like "celery juice" which is loaded with the stuff).

I've had a few of their things (since WF is my most convenient store). I'd prefer something like columbus salame or maybe even the boars head ones...but they are still good.
post #889 of 1013
Every time I hear somebody say salumi I want to beat them with a stick.
post #890 of 1013
Quote:
Originally Posted by itsstillmatt View Post

Every time I hear somebody say salumi I want to beat them with a stick.

a stick of salumi?
post #891 of 1013
No. A large flaccid dildo.
post #892 of 1013
ah, my housemate had one of those in college. We had a lot of fun with that thing ... chucking it at people on the balcony below, sticking it in friends' backpacks as they went to class, folding it up and sticking it in the freezer so it would pop out at whoever opened the freezer next, etc.
post #893 of 1013
Did you ever run down the street waving it in front of you screaming "ahoy matey!"
post #894 of 1013
not that I remember. Doesn't mean it didn't happen.





I should get one for home. Maybe that's what my life is missing.
post #895 of 1013
Quote:
Originally Posted by Piobaire View Post

It was pork belly and shoulder and some back fat. In terms of veggies, there was only garlic and some herbs. I pull the thyme sprigs and bay leafs out but smash up the garlic cloves and mix in.

Would you mind giving a brief description of your method for the rilettes? Or where is this pig butchery thread Huntsman mentioned?
post #896 of 1013
Thread Starter 
Quote:
Originally Posted by avery View Post

Would you mind giving a brief description of your method for the rilettes? Or where is this pig butchery thread Huntsman mentioned?

Take pork belly, shoulder, and back fat and slice into cubes.
Simmer with the aforementioned seasonings until very tender.
Discard leafy stuff and shred with forks.
Whip in separated fat from the cooking liquid.
Place in jars and cover with lard.
Refrigerate
Cover with more lard the next day
Refrigerate
Wait several weeks
Enjoy
post #897 of 1013
That sounds very unhealthy, I want some.
post #898 of 1013
Anyone know of a source for beechwood chips or dust? Looking to use it for smoking potatoes.i
post #899 of 1013
post #900 of 1013
Thanks. Tried calling Chuck, but their phone doesn't work. Need it for tomorrow. I'll try amazon.
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