nothoo.com » Charcuterie http://blog.nothoo.com meritorious marginalia Wed, 18 Mar 2009 03:28:21 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Charcuterie: First Attempt http://blog.nothoo.com/2009/01/16/charcuterie-first-attempt/ http://blog.nothoo.com/2009/01/16/charcuterie-first-attempt/#comments Fri, 16 Jan 2009 16:09:34 +0000 jeff http://blog.nothoo.com/?p=597 Yet Another Related Posts Plugin.]]> I have been obsessed with the craft of charcuterie for nearly a year. This obsession has been purely theoretical up to this point, in that I have only read about it and eaten the end products and not actually done it myself. As of last Sunday I moved from theory to practice.

I bought 3 pork tenderloins, stuck them in some salt and brown sugar for about 15 hours, then created a rub consisting of cognac, herbes de Provence, and cracked black pepper, and finally wrapped them in cheesecloth, tied them and hung them up in my basement. Here we are at day 5 and they smell wonderful and none of them have reanimated!

The idea and the recipe are from the book Chez Jacques with further inspiration from the excellent food blog The Paupered Chef.

saucisson of pork tenderloin

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