When butchers break down a side of pork, they are after the several lean cuts of meat, the bones that can be used in stock or sold as dog treats, and the large pile of trim that can be ground into sausage meat. The only parts that typically go to waste are the head, the glands (particularly prevalent in the jowls, but also in the hind legs), and the skin.
Progressive (or retrogressive?) eaters don’t have a problem with pig head, and the glands represent a very small amount of waste, maybe 100 g on a side of pork. That leaves the skin. While it can be put into a broth or cassoulet, there happens to be a much … Continue reading.
I just finished my first batch of dry-cured sausage. It is essentially fresh ground pork, stuffed into casings with nitrate and seasonings, then left to dry. The temperature and humidity have to be just right for the sausage to dry properly. I experimented with climate-control when making pancetta this past spring. In that case the meat had already been cured in my fridge, and the drying was just to change the texture. The pancetta was also cooked before eating. This is a whole other ball game, as these sausages aren’t cured in the fridge beforehand, and aren’t cooked before eating.
Dry-curing is an interesting process. With most charcuterie preparations, there are easily-described visual indicators to guide you along. For instance, … Continue reading.
The personal website of Edmonton chef Allan Suddaby
