And now for something completely different! ~ Monty Python's Flying CircusCharcuterie: The art of curing, smoking and drying meat
You might think my life revolves around C-Dory boats the the C-Brats web site...well, actually it does, but today I did something different. My friend Marc Grove of Wefings Marine, the C-Dory / Ranger Tug dealer in Apalachicola, FL, got me going on a couple of fun hobbies - coffee roasting and charcuterie. If you are thinking about buying a C-Dory or a Ranger Tug, you might as well buy it from Marc! Anyway, today I started another batch of our favorite, dried pork loin. I took some pix in case this appeals to anybody else.This is pretty easy, you only need some pork loin, some Morton Tenderquick cure (available in many supermarkets), some gallon ziplock bags, and a place to hang the meat after it is cured. It needs to cure for about two weeks in the fridge and then hang for about three weeks to dry.
I started with a Costco pork loin, $1.85 a pound, about seven and half pounds for $13.82. The goal here is to find cheap pork! I have bought pork shoulder (Boston butts) for between $0.89 and $1.49 a pound for sausage and coppa. Loin is usually a little more, but anything under $2.00 is good, especially since the finished product retails for $20 a pound or more!
So the next installment of Charcuterie 101 will be in about two weeks, when we will coat it with a spice mixture and hang it! Stay tuned!