Like many of my comrades in the food blogosphere, the publication of Ruhlman and Polcyn's Charcuterie inspired me to make a more concerted effort in the curing and preservation of meats. Most books on the subject refer you to one of two mail order sources: Butcher & Packer or The Sausage Maker. We here in the Buffalo area are lucky, because The Sausage Maker is located at the Clinton-Bailey Market, aka the Niagara Frontier Food Terminal ( also the home of Willowbrook Farms and the US Foodservice outlets, to name a few.)The folks there have always been extremely helpful, and I have never stopped by and not found what I needed. In fact the only sausage-making ingredient they don't have is a meat starter culture such as bactoferm - which I still get from B&P. On this trip I got some Hog Middles for Sopressata and other larger sausages, and Fermento for a batch of landjäger when the smoker gets set up.
Sometimes it's nice to live in Western New York!
3 comments:
These people:
http://www.northerntool.com/index-032808-south.htm
sell food processing equipment such as stuffers and meat grinders. Good quality too. I use sausagemaker for just about everything else.
I just like the fact that I can drive 15 minutes and see things hands on, stock up on flour and other staples at Willowbrook, and then take the family to El Canelo for lunch. Its fun! :-)
I think you should be careful. Charcuterie is a gateway drug.
How'd that sopressata turn out?
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