Charcuterie | Food & Cooking | TORN
Charcuterie
    • GODZILLA [2120940]
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    Thread created on 02:59:33 - 10/07/18 (5 years ago)
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    Last replied 00:33:22 - 08/08/18 (5 years ago)
    Made my second ever batch of sausage yesterday. A simple Italian sausage recipe I found online, came out well. I'll definitely eat it. 

    Does anyone else love charcuterie? Have any stories, or better yet recipes? 

    I smoke my own meats in a propane smoker, soon I will have an offset woodfire smoker. I also do my own jerky and have made a couple batches of pickles. 

    I know it's not charcuterie, but I distill my own shine and age my own whiskey. I love making my own food/drinks

    • McDallas [14757]
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    Posted on 04:10:39 - 10/07/18 (5 years ago)
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    Jerky, kombucha, sauerkraut, jams, hooch...love making my own.

    Until I don't. It comes and goes in phases.
    • Estelle [2052307]
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    Posted on 20:38:10 - 20/07/18 (5 years ago)
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    I love charcuterie!  I expand on a classic charcuterie plate every New Years Eve (I call it a plate of tasty littles) to include exotic fruits and butters/jellies/spreads/chocolates.  I look forward to it all year

    • Capgros [2088627]
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    Posted on 15:29:37 - 23/07/18 (5 years ago)
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    Did you make the smoker yourself? And if yes I'd love to know how.
    • Sagramor [1908287]
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    Posted on 17:47:24 - 24/07/18 (5 years ago)
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    cold smoker:

    https://www.wonderfulwoodworking.com/building-a-smoke-house/
    Last edited by Sagramor on 17:48:19 - 24/07/18
    • GODZILLA [2120940]
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    Posted on 18:18:07 - 30/07/18 (5 years ago)
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    That smoker is beautiful, looks like something i might want to take on. 

    Im on the market now for a good sausage stuffer (kitchen aid grinder attachment takes too long).

    I also just found out about "shrub soda" and plan to experiment soon. 

    • Sagramor [1908287]
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    Posted on 18:58:56 - 30/07/18 (5 years ago)
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    GODZILLA [2120940]

    That smoker is beautiful, looks like something i might want to take on. 

    Im on the market now for a good sausage stuffer (kitchen aid grinder attachment takes too long).

    I also just found out about "shrub soda" and plan to experiment soon. 
    I've seen a few nice ones, the one I linked had building plans. Didn't seem too complicated.

    I'm also on the market for a meat grinder/sausage stuffer. Prefer the older hand crank models, but open to suggestions.

    Just picked a few quarts of raspberries this afternoon, so the shrub soda concoction may happen.
    • Cheffydave [2121357]
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    Posted on 00:33:22 - 08/08/18 (5 years ago)
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    26 year veteran chef here. What do you want to make? I'll be able to help with ingredients and procedures.  Bresola is a great, kinda easy meat cure to start with. I've got 3 country hams that have been aging for the last 18 months. Gonna try to wait to 24 months before I cut into one. 

     
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