The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home by Jamie Bissonnette

Author:Jamie Bissonnette [Bissonnette, Jamie]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2014-09-16T00:00:00+00:00

DAY 1

Cover black peppercorns generously with white wine and soak overnight.

Set up the meat grinder, all metal parts from the freezer. Grind pork and fatback on a small (¼″) plate into a bowl sitting on ice. Combine curry, espelette, peppercorns, garlic, salt and curing salt no. 2. Mix with a fork until combined.

Set up a standing mixer with a paddle. Add meat, wine and salt mixture. Paddle for 3 minutes until it looks sticky. Cover tightly with plastic wrap and let it rest in the refrigerator overnight.

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