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Home Made Sausage, Cured, and Smoked Meats

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

  1. Huntsman

    Huntsman Senior member

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    That looks awesome. I have not seen more yummy looking rillettes since Matt's pig butchery in France thread. And I love Rhone.
     
    Last edited: Dec 9, 2012
  2. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    That's a beautiful pic, piob.
     
  3. Piobaire

    Piobaire Senior member

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    Thanks, guys.

    I did a modified version of something you taught me, Matt. Had the mixing bowl for our big stand mixer in the freezer. After everything was shredded I dumped it all in the freezing bowl, used the paddle attachment on low, and whipped in the separated off fat. It really worked well.
     
  4. CDFS

    CDFS Senior member

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    ^How I love rillette. :slayer:

    This is pork belly? And I saw vegetables. Did you only use those while cooking or is incorporated in the end product?

    Myself, I've only made duck rillette.
     
  5. Piobaire

    Piobaire Senior member

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    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.
     
    Last edited: Dec 10, 2012
    1 person likes this.
  6. CDFS

    CDFS Senior member

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    I have to try that soon.
     
  7. Joffrey

    Joffrey Senior member

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    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.
     
  8. otc

    otc Senior member

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    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.
     
  9. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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

    gomestar Senior member

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    a stick of salumi?
     
  11. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    No. A large flaccid dildo.
     
  12. gomestar

    gomestar Senior member

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    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.
     
  13. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Did you ever run down the street waving it in front of you screaming "ahoy matey!"
     
  14. gomestar

    gomestar Senior member

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    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.
     
  15. avery

    avery Senior member

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

    Piobaire Senior member

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    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
     
    2 people like this.
  17. otc

    otc Senior member

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    That sounds very unhealthy, I want some.
     
    2 people like this.
  18. mgm9128

    mgm9128 Senior member

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    Anyone know of a source for beechwood chips or dust? Looking to use it for smoking potatoes.i
     
  19. mgm9128

    mgm9128 Senior member

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    Thanks. Tried calling Chuck, but their phone doesn't work. Need it for tomorrow. I'll try amazon.
     

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