November 5, 2024

VIDEO: Charcuterie Intensive & Building A Charcuterie Cabinet


Meredith Leigh, author of “The Ethical Meat Handbook” teaches this hands on workshop showing participants how to make a variety of charcuterie food items including sausage, pate’ and your own home charcuterie cabinet. Learn the best tools to use, how to assemble and utilize them and ideas on what to make.

30 thoughts on “VIDEO: Charcuterie Intensive & Building A Charcuterie Cabinet

  1. I really like these videos. However, I have to disagree with ine thing. Himilayan pink salt IS NOT sea salt. It comes from within the HImilayan Mountains, NOT from the sea. Yes, in theory that whole region was once submerged under an ocean at one time. But the Himilayan pink salt is a terestrial salt. It is a good, high quality salt. True sea salt is derived from evaporating sea water and leaving the salt behind. Also, true seas salt contaains decent amounts of natural nitrates. I am no geolegist, but it has been explained to me that way. Great job on the Charcuterie though, it has been a hobby of mine for many many years. Having grown up in an Italian family I've been making Sopresatta, Capicola, Cappa(cured pork loin), Brasaola and Procuitto since I was a child(I'm 54 now). Over the years I've also been experimenting with wild game, Mostly deer and wild boar/pig with great results. My friends and family really love my cured venison loins/backstraps and my venison and wild boar/pig procuitto.

  2. You can add salt to the pork skin and deep fry it in pork fat, you'll get a really good crunchy pork skin, salt is very importan, if no salt it won't pop to a crunchy skin.

  3. When you just rubbed hands full of cure and spices on the jowls that’s isn’t a very accurate way of doing it. You should always weigh your individual pieces then add the correct amount of cure and seasoning to your meat.

  4. I'm very interested in how do this without adding the nitrate/nitrites. you talked about how celery would be an acceptable alternative to discourage botulism. what other vegetables would be helpful in this? I hear garlic and spinach also contain nitrates, would they also be useful?

  5. Watching them try to pull the head out is… Why not take the butchers twine and use that before putting it in, or if the ears are strong enough – pierce both of them and make a handle. Also, touching an electrical cord on the ground before touching food, etc.. is meh – sure it'll be cooked but it just introduces extra stuff. Or scratching the head a lot, putting the hands in pockets after handling food, then handling more food… also great.

  6. My parents had a winter home in Florida. When they left my wife wound hang strings of salami in the garage. My parents never knew for years. My mom was angry but my father loved it.

  7. So I made some bucatini all'amatriciana, which calls for guanciale and I found some guanciale at the local supermarket. One thing I noticed was that the rendered fat was more liquidy than other types of rendered pig fat. I thought that was very interesting. Worked good for other applications where you'd use bacon fat.

  8. She has the bacon cure all pre-measured for the ratio of salt to cure to brown sugar. But is there a certain amount of that mix that needs to be applied per pound of meat product? It looked like she just applied it like a dry rub to the bacon without regard to how much of the rub was getting on the pork belly. Do you need a certain quantity of the rub to get on there or do you just need to make sure that whatever rub does get applied is composed of the correct ratio of ingredients?

  9. hand grinders and electric grinders do the same vs silver skin and all that. It has no difference between electric or manual grinders, blades are designed the same way.

  10. A Meredith Love You video but I need some clarification an hour and 42 minutes into your video you said one teaspoon of cure number 1 / 5 lb of ground meat and went on to say 4 teaspoons of cure number one for 100 pounds of ground meat my math comes out at 20 teaspoons

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