by Ayden | Sep 21, 2017 | Peter's blog
Prosciutto Not hard to make at all, but it does take a long time to cure – at least 6 months and probably better after 12 months. Think of prosciutto as an investment. The technique is described on p. 94 of A Charcuterie Diary. Start with some fresh pork leg. After...
by Ayden | Aug 16, 2017 | Peter's blog, Uncategorized
If you do not have the time or patience to smoke a whole ham, try a small piece of pork; say a rolled loin, leg or shoulder. The recipe is on p. 203 of A Charcuterie Diary. This photograph used a rolled leg, it makes a nice small ham. It smokes up very well. The...
by Ayden | Jul 19, 2017 | Peter's blog, Uncategorized
I was at the markets on a Saturday morning as is my want. Everyone else was at home asleep, as is their want. I was in the meat and fish section but as is often the case I really did not know what I was looking for. It was a long weekend so I decided that I had time...
by Ayden | Jul 5, 2017 | Peter's blog, Uncategorized
I have made bottarga with success using trevally roe. The thin lipped female grey mullet having escaped me in recent times. The process is not difficult, follow the steps on p. 274 of A Charcuterie Diary. Start with a nice large fresh roe (trevally, flathead or tuna;...
by Ayden | Jun 21, 2017 | Peter's blog, Uncategorized
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...
by Ayden | Jun 7, 2017 | Peter's blog
Murray rang me to say that he had shot a kangaroo. Well, a few kangaroos actually. I do not know what the kangaroos did to serve that. However, Murray used to be a cop so I guess he needs no encouragement nor excuse. As long as they weren’t shooting back, that was...
