Monday, April 6, 2009

Dry Cure Room

The boys in the kitchen have been really busy stocking up for the warm months ahead of us. With the opening of the patio soon, we know were going to be burning through a lot of charcuterie. We also have to give enough charcuterie for the Slow Food Movement dinner on may 2nd for 200 people. In this picture i see wild boar, beef and dill, lots of Lardo, Pancetta, duck, buffalo, sopprasata, pepperoni, horse, as well as some others. However, i've learned from the past that as soon as you think you have enough for a while, dont get lazy, keep on curing, otherwise one day i'll walk into service with nothing ready. Luckiliy for us, this stuff doesn't go bad.

7 comments:

Hunter Angler Gardener Cook said...

Hey there,

Just wondering: Have you ever cured goat? I am getting a couple of goats soon and I wanted to make mocetta, a Northern Italian cured goat leg. I have some idea of how to do it, but I am always looking for tips. I am also about to embark on curing a leg of lamb, too...

Grant van Gameren said...

i just did my first goat salami with a bottle of cava. Not sure how it will turn out as i havn't delt with goat meat much. Cured goat leg sounds fantastic, but i cant give you any pointers.

Jasonmolinari said...

I've cured a bone in lamb leg, and would do the goat leg in a similar fashion.
You can see my recipe on Len Poli's page:
http://lpoli.50webs.com/index_files/Prosciutto-lamb.pdf

It was excellent.

Hunter Angler Gardener Cook said...

Thanks a heap! I will give that recipe a go, Jason. And when you say "bottle of cava" in the salami, are you talking about using cava as the liquid in the mix?

Kacie said...
This comment has been removed by the author.
b baxter said...

beautiful man... i bet it smells great in there!! we just got a refrigerator in our restaurant from one of the other outlets in the hotel and are cleaning it out and getting it ready for some curing

Nick Macri said...

Hey Grant,

Did you build and set up the temperature control for that room yourself? Been trying to set up my own but haven't very consistant results.