Homemade Breakfast Sausage

This month’s Charcutepalooza challenge (dreamed up by meat mavens Cathy and Kim) was to try our hands at grinding meat, and then turn it into sausage. Like pretty much everything we “charcutepaloozers” have thus far created, I’ve always thought of sausage as something mysterious…something that must be too difficult to make at home. Turns out … Read more

Hot Smoked Salmon (Charcutepalooza Challenge #4)

This month for Charcutepalooza, Cathy and Kim challenged us to make either hot smoked salmon or hot smoked pork loin/pork shoulder. I chose the former because smoked salmon is one of my very favorite foods (and because making hot smoked salmon meant being able to take the month off from discussing pink salt). I tried … Read more

Charcutepalooza Challenge #3: Brining

This past month, Charcutepalooza was all about brining. Our fearless leaders in all things meat, Cathy and Kim, challenged us to make corned beef. Corned beef is usually made with brisket, a cut of beef that comes from the breast/lower chest of the cow. Brisket contains lots of connective tissue, so proper preparation is essential … Read more

Charcutepalooza Challenge #2: The Salt Cure

home cured bacon sliced

This month’s Charcutepalooza challenge was The Salt Cure. Using Charcuterie as our reference guide, Cathy and Kim tasked us with making fresh bacon. If you’ve been reading my blog for a while, I’m pretty sure I’ve mentioned at some point that in my teenage years, I was a vegetarian. And that in my early twenties, … Read more