Son of the Cabinet of Doctor Charcuterie*

February 9, 2013 · 6 comments

Prosciutto

I had successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year ago. They were little more than trotters with the hocks still attached, definitely not as meaty as whole shoulders, but otherwise perfect scale versions. I would attempt to cure prosciutto.

Pig Forelegs

After a few days of sitting in a bag of salt (the salting time is proportional to the weight), I hung the legs in my curing chamber, where you can see the mold beginning to develop on the outside of the salami.

Hanging

That was two months ago. Yesterday I checked one of the legs by trimming some of the meat from around the bone.

Prosciutto

Deep color? Check. Creamy fat? Check. Intense porky taste with a bit of salt? Check. I think I’m ready to step up to a full shoulder once I run out of this batch.

Coda

The salami was ready for consumption about a month ago, so I brought some to a dinner party hosted by friends.

Salami

It looked right when cut open.

Cross-Section

And it, along with the lonza, was right at home on this charcuterie plate that featured a duck terrine with duck heart center garnish.

Charcuterie Plate

I also sent some to Ryan Adams of Nose to Tail at Home. It met with his approval.

More Charcuterie

I think I’ve got this curing thing down. It’s time to step up the difficulty, but not before I make another batch of the salami. It’s almost gone, and now there’s a waiting list for it.

*I will eventually run out of monster movie titles for this series of posts.

6 comments

SWAIN February 10, 2013 at 12:20 am

Nice. I really have to clean a spot in the garage and get a fridge to start experimenting. Maybe by the summer.

SWAIN:::—-

David February 10, 2013 at 11:21 am

You still haven’t gotten around to that?

Ryan February 14, 2013 at 12:05 pm

David, I ended up sharing the goodies you sent with the folks I worked with at the recent pop up. Everyone loved your work!

David February 14, 2013 at 1:32 pm

Glad to hear it. That’s encouragement for me to make more.

Ray swink February 15, 2013 at 10:03 pm

Hello, I’m interested in building a cureing cabinet like your repurposed freezer.
Can you help me by sending me the necessary parts list and perhaps where to get them?
I’ve done some research and I’m having trouble piecing it all together.
Thanks, Ray

David February 15, 2013 at 11:43 pm

All the information you need is here:

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

It’s what I used to build my setup.

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