Cured Salmon, a pre- #charcutepalooza project

by fritzg · No Comments ·

Cured Salmon

Just two days before I heard of the Charcutepalooza Challenge from Mrs. Wheelbarrow and The Yummy Mummy I started my first charcuterie project. Inspired by Ruhlman’s book of the same name (see my bests of 2010 post) and fascinated by Kurlansky’s Salt I cured a small piece of salmon from the local co-op. I basically followed Rulman’s technique but substituted aguardiente from Colombia for Pernod and dropped the fresh fennel. The bread is a rye from Jim Lahey’s My Bread.

Needless to say, you’re going to hear a lot about meat and salt from me this year. We have duck breasts hanging in our spare bedroom as we speak for the January challenge of duck prosciutto. (Yes, GHI homes are cold enough to hang meat, literally!)

Tags: awareness · food

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