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The Weekly Grind
Aug. 7th, 2018 08:22 amI'm having to restock my charcuterie supply. Partly because I haven't been inspired or had bandwidth to make much over the last two years, but mostly because I committed to deliver a whole bunch to a couple people.
(I donated a promissory for 1.5 lbs to an auction, and the buyer requested a sampler... so I can't take the easy way out with one batch; and a friend offered to trade a gorgeous handmade chef knife in exchange for charcuterie. He is lowballing the price but even at that amount it's quite a bit with the way I value, around 6 lbs of cured sausage or 4+ of bresaola - and I'm probably going to over-deliver because I don't agree with his low amount.)
So I am spending alternate weekends making 3ish pound batches of various recipes. I have garlic chorizo curing in the oubliette now, lonza brining, and this weekend I'll make Zurwonada (German beef/pork).
I realized one of the main sticking points on the "don't wanna" list was the idea of hand-chopping the meat. That's the best way to make small batches. The texture and appearance are superior, and I have the Knives of Snottiness to use. But... if grinding means that I get it done - well, 75% of best that's completed is better than 100% of zero. Or as Genevieve likes to say, "Done is beautiful."
(I donated a promissory for 1.5 lbs to an auction, and the buyer requested a sampler... so I can't take the easy way out with one batch; and a friend offered to trade a gorgeous handmade chef knife in exchange for charcuterie. He is lowballing the price but even at that amount it's quite a bit with the way I value, around 6 lbs of cured sausage or 4+ of bresaola - and I'm probably going to over-deliver because I don't agree with his low amount.)
So I am spending alternate weekends making 3ish pound batches of various recipes. I have garlic chorizo curing in the oubliette now, lonza brining, and this weekend I'll make Zurwonada (German beef/pork).
I realized one of the main sticking points on the "don't wanna" list was the idea of hand-chopping the meat. That's the best way to make small batches. The texture and appearance are superior, and I have the Knives of Snottiness to use. But... if grinding means that I get it done - well, 75% of best that's completed is better than 100% of zero. Or as Genevieve likes to say, "Done is beautiful."
