Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Not left of center?

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    Okay, I have a new goal for 2011. I want to have one of our usual weekend meals of cheese, charcuterie, and wine...but all the charcuterie will be stuff we've made. In the next couple of weeks I plan to make another batch of the salami chubs I made some months ago and some pork rillettes. I'm considering retrying the mortadella, and using sous vide vs. poaching it. I hope to make this happen around end of Jan or some time in Feb.
     


  2. Kajak

    Kajak Senior member

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    I saw this thread was bumped by Pio and was all [​IMG]
    But now i need to wait so I'm [​IMG]
     


  3. Piobaire

    Piobaire Not left of center?

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    I saw this thread was bumped by Pio and was all [​IMG]
    But now i need to wait so I'm [​IMG]


    [​IMG]

    I promise, pork rillettes in the next week or so and some new sausage. I just got my hands on commercial grade natural hog casings. So much nicer than the stuff I bought last year.
     


  4. Wallcloud

    Wallcloud Senior member

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    I have done the pork rillettes from Charcuterie and they are awesome. I am going to be attempting the venison sausage recipe soon. I will look forward to seeing your results.
     


  5. bdeuce22

    bdeuce22 Senior member

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    is there any good site to buy cured meats from. want to put an order together for myself and an xmas present to a friend. i probably could find a spot around my area to buy from, but time is of the essence.
     


  6. Johnny_5

    Johnny_5 Senior member

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    Try D'Artagnan. I've never purchased anything from them before but they have a pretty good reputation and can probably have everything to you by xmas.
     


  7. bdeuce22

    bdeuce22 Senior member

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    thank you. you obviously know why i want to buy some.
     


  8. Mr Herbert

    Mr Herbert Senior member

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    piobaire, how about some Andouille?
     


  9. Piobaire

    Piobaire Not left of center?

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    Okay, first try at rillettes. These are made of pork and part of the seasoning was some calvados.

    Lightly brown the meat, mix in the homemade stock, 1/2 cup pork fat (rendered myself from backfat) and 1/2 cup duck fat. Bring to simmer. Put in 225 oven for 3.5 hours.

    [​IMG]

    Braise done, shred this with forks, add in some spices and a little of the cooking liquid. Place in jar. Refrig for an hour, top with fat skimmed off the cooking liquid and cooled.

    [​IMG]

    [​IMG]

    [​IMG]
     


  10. Johnny_5

    Johnny_5 Senior member

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    Going to be making sausage on Thursday with a friend. Anyone want to suggest any recipes?
     


  11. Don Carlos

    Don Carlos In Time Out

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    I always knew you loved a good sausage, Pee Bear! ;x

    Also, wtf happened to your postcount? Did you beg the mods to reset it or something? There was no shame in your five-digit count, mi amigo. Well, maybe some shame. But wtf?
     


  12. Alter

    Alter Senior member

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    Rillettes look awesome, Pio!
     


  13. edinatlanta

    edinatlanta Senior member

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    My dad got a meat grinder for Christmas. Think I might make some kielbasa.
     


  14. Wallcloud

    Wallcloud Senior member

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    The rillettes look very tasty Pio. You are getting me motivated to get my butt in gear and do some cooking!
     


  15. KJT

    KJT Senior member

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    Got my grinder and stuffer for xmas. Will be adding to this thread soon. I wish I had documented my initial forays into curing meats. I've made some delicious bacon, duck prosciutto, cappicola, and bresaola. The bresaola was a gift to my dad for christmas and was/is amazing. So all one-muscle cures so far, but I can't wait to start making fresh sausage and also various salumi.

    Anyone know a good source of backfat in the DC/MD/VA area? I think the Organic Butcher in McLean, VA will be able to get me some, but their prices can be prohibitive.
     


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