Bob del Grosso is a great cook and a great food blogger. He and I share a love of Ruhlman and Polcyn's masterful Charcuterie. The book is good because it is both well though out and well explained. It has information useful to both the professional and the home cook.
What has been most intriguing is Bob's recent attempts at Pancetta and my desire to work on some dry-cured meat products. We'll get to that, and Bob's advice later, but the last week or so has been filled other projects oddly all out of Charcuterie, we will get that started soon.
The fall is sausage time, as the weather has cooled enough (or not) for grinding pork products with greater safety. It is also, after a long summer of grilling, a time when I have a whole lot of trimmings - especially pork trimmings. There were scraps of meat and fat from whole pork loins used in Canadian bacon (we'll get to that next), and a whole lot of rib trimmings (The boneless brisket portion and the skirt flaps). Since they were leaner than the pork butt called for in the recipe, I adjusted the proportion of meat to fat. Everything else was just ground for use in meatloaf or meatballs.
The Photos show the progression from cubed meat to ground meat, being beaten briefly with the paddle, stuffed and portioned. The links were tightly wrapped in plastic wrap and frozen in a ziplock bag. Except for one. I cooked it up and had it on a bun with some sauteed onions and peppers and some Weber's Mustard.
Darn Good Eating!
Oh, and the last photo is the cracked housing on my KitchenAid sausage grinder. Rest well old friend!
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