Merguez
More than justpigs, really.
My ambition as it pertains to cooking is simply to make great food and share it with my family and friends. This blog is just another way to do that. Welcome to my table!
"You have to love either what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love."--Alain Chapel
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charcuterie
Bresaola
I haven't cured any meats in a while, but I'm going to start ramping back up again. I am hoping to get 1/2 a pig soon, and I have a lot planned for the porker. In the meantime, I'm taking a shot at Bresaola (Northern Italian air-dried beef). It's my first time making it so I'm sticking to the basic recipe in Charcuterie, the Ruhlman and Polcyn book.
Today, I trimmed the eye of round and applied half the spice mixture. The meat will cure in a bag in the fridge for about 7 days. Then I will take it out, empty the liquid from the bag, apply the second half of the spice mixture, and let it cure in the refrigerator for an additional 7 days. Finally, I will air dry it in my "curing chamber" for 3 weeks.
I'll keep you posted on the progress.
PS If you very interested in charcuterie, check out our Meat Club blog at www.meatclub.org. There's a whole lot of fun stuff going on over there.
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