Wednesday, September 1, 2010

Charcuterie


Billing Biltong,  pancetta, smoked bacon
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5 comments:

nite_eagle said...

Hi Bob,

I'm not familiar with Billing. A search didn't help. What is Billing?

Thanks,
Norman

Thais said...

I am trying to find info on adding dried fruit to cured sausage, specifically black currents. Searching the web and my cookbooks have resulted in zero hits. Do you have any thoughts or opinions on the subject? I really enjoy currents in some of raw sausages that I make and believe it will translate well if I put it in my home curing chamber.

Bob del Grosso said...

Thais
I can't think of a reason why you could not add dried currants to a forcemeat that will be cured and dried. If they are very dry (hard) I'd wet them a bit to enhance adhesion, but it should be fine.

Thais said...

Bob, thanks for the advice about the currents. The sausage really turned out top notch.

Bob del Grosso said...

Norman- Sorry I did not respond sooner. Billing was a misspelling of "Biltong" a south African styled beef jerky.

Thais, You are welcome, I'm glad to be able to help!