FOOD

Home Cured Meats

These meats are no joke. Learn how to make your own charcuterie!

FOOD

Home Cured Meats

These meats are no joke. Learn how to make your own charcuterie!

Ingredients

  • 1 high quality duck breast
  • Fine sea salt
  • 1 tsp black pepper
  • Zest of 1 orange
  • 1 muslin cloth
  • String

Steps

  1. Place the duck breast into a shallow tray and cover with salt, making sure the underside is completely covered too.
  2. over the whole tray with plastic wrap and leave at room temperature for 24 hours. Remove the duck from the cure and wipe clean of all salt.
  3. Roll the breast in the black pepper and orange zest and then wrap in muslin, tying with string, making sure the breast is completely covered. Weigh the muslin wrapped duck breast and work out what weight the breast would be once it has lost 35% of its whole weight—this is how much water weight it needs to lose in order to be properly cured—and write it on the muslin somewhere. (Doing it this way means you don’t have to keep unwrapping the duck breast to weigh.)
  4. Leave the duck breast in the fridge for about 3 weeks, or until the right weight is reached

Ingredients

  • 1 small piece of pig jowl
  • Salt
  • 2 tbsp black pepper

Steps

  1. Begin by weighing your piece of pig jowl, then calculate 4% of the total weight. The number you get is the weight of salt needed. Rub salt into the jowl to completely cover. Wrap tightly in plastic wrap and place in the fridge for 1 week.
  2. After 1 week remove the jowl and roll in the black pepper, then tie with string. Weigh again and work out how much the jowl should weigh once it’s lost 35% of its whole weight. Write this on a piece of paper and attach it to the string, then hang the jowl in the fridge for about 3 weeks, or until it has reached the right weight.

Ingredients

  • 1 tail end of fillet
  • 1/2 cup sea salt
  • 2 2/3 cups caster (superfine) sugar
  • A few sprigs rosemary
  • A few sprigs thyme

Steps

  1. Mix the salt and sugar together. Using a plastic container that your fillet will fit in uncured, place five sprigs of rosemary and 5 sprigs of thyme in the bottom. Generously cover with the salt and sugar mix, lay the fillet on top, then cover with the rest of the mix. Nestle the rest of the rosemary and thyme into this. Cover the container and refrigerate for 3 days.
  2. Remove the fillet from the cure, rinse under cold running water, and dry with a clean cloth. When dry, roll in the black pepper; this should remove any remaining moisture. Wrap in plastic and keep in the fridge until needed.