I’ve been learning from the hog all week it seems. It just keeps giving.  Making salami, curing all parts.  Tenderloin and loin and coppa.  I’ve made a lot of fresh sausage and the headcheese is underway, the last of the hams are coming off the cure. Including this one, a portion of the ham, from the culo, stuffed into the pig’s bladder, which James and I blew up to dry earlier in the week.  Once it had dried in its expanded shape, I reconstituted it in water, cut it open, and sewed up the salted ham inside.  I’ll do my best to tie it up neatly so that it will hang well. I’ll keep an eye on it, but figure it will cure in about 6 months. What a wonder the pig continues to be. Read On »

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On Saturday I picked up a hog from the North Union Farmers Market, about 330 pounds with the head and some other requested parts. “They’re big, long and slippery,” James had told us.  Just getting each half into the back of our jeep was an effort.  The first step was to break the pig down for salumi into its three main sections just so we could store the creature in a friend’s walk-in: shoulder, middle and ham.  Then back to work all day Sunday to break it all down into salumi cuts and sausage.  It took about six of us five hours to bone out the whole hog, isolate the muscles for curing, get everything on the salt and get the first of the salamis stuffed and hanging, about 20 pounds of it. And still Read On »

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I’ve been slammed this week, and now have to travel, if I can get out in this blizzard. But last week I put a whole pork belly on the cure. I’d given it a sweet cure, brown sugar, maple syrup and black pepper, because I wanted to smoke it rather than make pancetta. It was done yesterday but I had no time to smoke it.  Our lives get busy, we don’t have time to finish something, sometimes we’re too tired or the kids have a snow day. What’s so great about charcuterie, as with this bacon, is its preserved.  There’s no hurry. I’ll smoke it next week, and until then, it’s going to sit out, somewhere out of the way. The salt cure has taken care of the bacteria. Its drying will prevent new spoilage Read On »

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Herewith a Canadian bacon recipe (which is American) and a peameal bacon recipe (which is Canadian), inspired by this month’s #Charcutepalooza challenge: Brining. Brining in one of the most powerful forms of seasoning, flavoringand curing meat.  Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water.  Water surrounds the meat delivering by osmosis salt and flavor into the meat.  Some may argue that flavor molecules are too big to enter the meat, but my tasting experience says flavors of herbs definitively get into the meat. Brining basics are few: It’s best to weigh your salt so you know exactly how much you have. Make sure your brine is cool if not cold before you put the meat in.  Always refrigerate your meat as it brines. Make sure your meat Read On »

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Polcyn discusses charcuterie and the food scene in Detroit.  He also talks about the economics of the pig, via Crain’s Detroit.

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