Charcuterie Projects


This is something that I have always wanted to try. The pork bellies are being cured for seven days, after which they will spend a significant amount of time in the cold smoker. If the product is good, it will become part of my weekly routine at the restaurant. This will not only provide pride of craftsmanship, but will also save us money.

Canadian Bacon

I have been producing this product for a while now. We use it at the restaurant for both eggs benedict at brunch and on the charcuterie plate.
The pork loins, after being cleaned and trussed, go into a 48 hour brine. They are then smoked.

Summer Sausage:

This was one of my favorite things to eat as a child. I would get one every year for Christmas. My first attempt turned out well despite the wrong size casings. These are made out of finely ground lean beef that was fermented (the process by which the sausage gets its characteristic tanginess) before being stuffed and smoked.


~ by Schwarvin on January 15, 2009.

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