Monday, December 17, 2007

Make Your Own Saucisson de Porc

When Peter at Kalofagas cured a few pork tenderloins several months ago, I knew I had to do my own - for the experience if nothing else. Peter is quite an adventurous and prolific cook who made the whole curing process seem so easy that I felt confident in following his directions. And guess what? It worked! I have two lovely lean saucisson pork tenderloins in my fridge waiting for holiday guests to nibble and enjoy. Thanks so much for sharing your triumph Peter. Never say you can't teach an old cook new tricks: It's now my triumph too and I'll be doing more charcuterie in the months ahead.

Cook's Notes:
Update - I found this book on charcuterie at Amazon.






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9 comments:

Kalyn said...

Wow, I am impressed! I've never done anything like this.

Christine said...

Neither had I but it's so easy. And you can pick out your own lean meat for the project. You should try it Kalyn.

MyKitchenInHalfCups said...

Sometimes I think the worst thing about blogging and reading blogs is that I find out what I thought was really scary isn't at all;)
This is really impressive Christine!

Peter M said...

Christine, congrats on being bold and succeeding with the saucissons..they look bang on!

I too saw the charcuterie book and and it's huge..I just might pick it too.

Anonymous said...

I am very impressed Christine, I might just tried this.
Anne

Anonymous said...

I tried to leave a thanks on peter m's blog to thank him and Christine, very impressed.
Anne

Christine said...

I know what you mean Tanna. My big culinary block right now is cassoulet. I keep thinking I can't possibly make it without real Toulouse sausage - which I can get, but at a dear price - and a solid week with nothing else to do. Silly, I know.

Thanks Peter. Yeah, I'm really eyeing that book myself.

Let us know how your saucisson comes out when you try it Anne. Sorry about your computer trouble. Wish I could help.

To my blog readers: On Peter's sausage-making post he warns about using the full amount of salt if your tenderloins don't weigh the specified amount. I'd like to second that opinion as both of my sausages came out a wee bit too salty. They were both a tad under weight. It makes a difference.

Peter M said...

Hi Folks, I've been doing some reading on home dry salting and curing and yes, end result can be a bit salty.

What you can do is soak the tenderloins in warm water(80F) for a couple of hours and some salt will draw out.

The meat looks a little grey on the outside but the deep red colour remains in the middle, it's softer and a delight to eat.

Finally, towel dry the pork and once dried, re-wrap with the original tea towels and refrigerate for future nibbling.

Christine said...

Thanks for the tip Peter. I'll try it on my next batch.