Charcutepalooza October: Stretching: Galantine

Another month has passed and we’re sadly that much closer to the end of The Year of Meat. There’s no way I’m going to stop making any of these Charcutepalooza treats, but I don’t think I’ll be documenting them in quite as much detail. Usually when I’m cooking there’s fourteen other things (or just two
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Charcutepalooza July: Blending: mortadella

I’ve discovered an interesting ratio between my love of photography and my love of cooking, more specifically, my love of cooking all these excellent Charcutepalooza projects. The more I enjoy a project and have fun doing it, the more I think to stop and pick up my camera to make photos. When I’m as thoroughly
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Charcutepalooza May: Grinding: merguez and Mexican chorizo

Sometimes, as the poet Burns wrote, “the best laid schemes of mice and men often go awry.” That isn’t to say I didn’t grind meat for this month’s Charcutepalooza challenge. Nor is it to say the final product wasn’t very tasty. It’s that, well, things went awry. Which is why there are only two “before”
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Charcutepalooza March: Brining: corned beef

One of the quickest and easiest ways to change the flavor of a food is to brine it. Essentially a heavily salted liquid with aromatics, a brine can add flavor to meats and fish, turn vegetables into pickles and, in the case of this month’s Charcutepalooza challenge, alter the profile of beef brisket into the
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