Community > Butchering, Cooking, Recipes
Charcuterie
LDennis24:
Cheese! Look up Roquefort cheese from France or check out the Guler ice/cheese cave out of Trout Lake. Used to live down by there when I was a kid and the moisture and bacteria in the caves imparts certain flavors into the cheese. It's an interesting process.
Angry Perch:
When I get my root cellar done I'm hoping the conditions are adequate for curing meat, and now maybe cheese!
AL WORRELLS KID:
(I see you finally found a good use for your Bolen Beaver Knife.) :tup:
Now when you going to Dry some Fresh Cod Fish, so your Norwegian Wife can have some decent "Homemade Lutefisk?" :drool:
The history of lutefisk dates back to the Vikings. On one occasion, according to one legend, plundering Vikings burned down a fishing village, including the wooden racks with drying Cod. The returning villagers poured water on the racks to put out the fire. Ashes covered the dried fish, and then it rained. The fish buried in the ashes in the ashes thus became soaked in a lye slush. Later the villagers were surprised to see that the dried fish had changed to what looked like fresh fish. They rinsed the fish in water to remove the lye and make it edible, and then boiled it. The story is that one particularly brave villager tasted the fish and declared it “Not Bad!” :chuckle:
Fletch:
Just finished my second attempt at a Genoa Salami. First go worked out technically but lacked any flavor. Second attempt was a grand success and tasted amazing. I still am fond of the landjaeger since it tastes great and is a bit quicker to make, but excited that the salami turned out. I also completed some Snow Goose pastrami that never disappoints but always disappears.
Angry Perch:
--- Quote from: Fletch on April 09, 2025, 11:06:23 AM ---Just finished my second attempt at a Genoa Salami. First go worked out technically but lacked any flavor. Second attempt was a grand success and tasted amazing. I still am fond of the landjaeger since it tastes great and is a bit quicker to make, but excited that the salami turned out. I also completed some Snow Goose pastrami that never disappoints but always disappears.
--- End quote ---
That looks fantastic. How long did it hang? % of weight lost?
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