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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-23-2011, 11:27 PM   #1
buccaneer
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Default Charcuterie thread-showoff!pron

Inspire a brother and show off your charcuterie!
Pancetta ready to hang

Trimmed and a couple of slices to add to a Vichissoise soup.
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Unread 11-23-2011, 11:44 PM   #2
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Homemade Italian sausages. Sweets on the left, hots on the right!
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Unread 11-24-2011, 01:18 AM   #3
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Love pancetta! I used some recently to make pancetta cups with goat cheese and pears as an appetizer. It was so delicious! Here's the recipe in case anyone is interested.

Pancetta Cups with Goat Cheese and Pears
makes 16 cups

16 thin slices (about 1/2 pound) of pancetta (not paper thin)
1 large or 2 small pears, peeled, cored and diced (I like to use Comice pears)
1 Tablespoon lemon juice
4 ounces mild goat cheese
1 Tablespoon half-and-half
1 Tablespoon fresh thyme leaves
Honey to drizzle

Snuggly fit the slices of pancetta into the wells of a mini-muffin pan. To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup. Repeat with the remaining cups. Place the pan into a cold oven and close the door. Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp. Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool. The cups will continue to crisp as they cool.

Meanwhile, toss the pears with the lemon juice in a medium bowl; set aside. In a separate bowl, stir together the goat cheese and half-and-half.

Transfer the pancetta cups to a serving plate. FIll each cup with a spoonful of pears. Pipe using a piping bag or place dollops of the cheese mixture onto the pears. Sprinkle with the thyme leaves and drizzle with honey. Serve immediately. Enjoy!
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Unread 11-24-2011, 04:29 AM   #4
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I rolled mine.. could kill me.... not sure yet, but will be posting soon! I like those photos. Might have to ask for more information Buccs!

Cheers!

Bill
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Unread 11-24-2011, 07:42 AM   #5
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Here is the last Pancetta I did.
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Unread 11-24-2011, 07:44 AM   #6
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The things this guy can do with bendy pigs.
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Unread 11-24-2011, 08:14 AM   #7
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Here's some of my smokehouse bacon from awhile back..... http://www.bbq-brethren.com/forum/sh...ad.php?t=53606

http://www.bbq-brethren.com/forum/sh...t=53606&page=4

http://www.bbq-brethren.com/forum/sh...t=53606&page=2


I just butchered 2 more hogs (with the help of friends) and cold smoked more "stuff" last week... have not had a chance to post pics yet. It's deer season here.
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Unread 11-24-2011, 08:44 AM   #8
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That looks great. I would love to try making bacon. I'm afraid to dry age and cure stuff. I'm parnoid I'll do it wrong and get sick.
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Unread 11-24-2011, 11:05 AM   #9
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Quote:
Originally Posted by jsperk View Post
That looks great. I would love to try making bacon. I'm afraid to dry age and cure stuff. I'm parnoid I'll do it wrong and get sick.
Seen all the food recalls over the last year? I'd take my chances with my own safety and sanitation over the big corporations every time.

Think about it, before the internet, before refridgeration, people have been doing this, and without the benefit of all the wonderful books we have available to us.

Just do it.
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Unread 11-24-2011, 01:12 PM   #10
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Bresaola


21 days later, and 40% less weight.


Thinly sliced
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Unread 11-24-2011, 01:38 PM   #11
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Bacon!
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Unread 11-24-2011, 02:10 PM   #12
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not as pretty as some of the other offerings but 10# of summer sausage was stuffed today after 6 days of cure and was just taken off the smoker moments ago....

before pic:
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Unread 11-24-2011, 02:14 PM   #13
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try again!!!
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Unread 11-24-2011, 03:48 PM   #14
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Charcuterie is the next skill I want to learn.
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Unread 11-24-2011, 04:35 PM   #15
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Loving this thread, it is interfering with my sex life.

Kyle Corn, we use the same knife for that job!
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