First Charcuterie - Herb Turkey

Doc_Eggerton

First attempt at charcuterie.  Ruhlman's herb smoked turkey.  Slightly salty, and very different texture than roasted turkey.  Beast took six hours to smoke, and two and a half days to cure.

We ended up just snacking the first taste of it, because the schedule went haywire.  Tomorrow it will be stripped.

Newportlocal

Ah Charcuterie.very nice. Looks really good. Really want to do some Corned Beef for Reuben's minus the salt peter.

Newportlocal

Here is a link you might like.
http://www.kitchenknifeforums.com/showthread.php/6610-Charcuterie?highlight=Charcuterie

stike

The issues with nitrites are usually overstated and overblown

In fact, if you eat a healthy diet, then you're already getting plenty of nitrites

You can't get the truky cured flavors and textures without it, unless you are making something intended to not have it anyway (like prosciutto, which is only salt cured)

Think of the differences between bacon and salt pork. Very different, and the chief difference is lack of nitrite

Root veggies, celery, and many green leafy salad veggies are chock full of nitrite. Dont ignore those sources if you are truly averse to it.

Newportlocal

The issues with nitrites are usually overstated and overblown

In fact, if you eat a healthy diet, then you're already getting plenty of nitrites

You can't get the truky cured flavors and textures without it, unless you are making something intended to not have it anyway (like prosciutto, which is only salt cured)

Think of the differences between bacon and salt pork. Very different, and the chief difference is lack of nitrite

Root veggies, celery, and many green leafy salad veggies are chock full of nitrite. Dont ignore those sources if you are truly averse to it.

Good information. I was just going through that today. Wondering about Saltpeter for making corned beef for Reuben's

stike

Saltpetre is an anachronism these days. You want pink salts and, above all, a proven recipe.

Newportlocal

Saltpetre is an anachronism these days. You want pink salts and, above all, a proven recipe.

So just use some Hmalayan?

Newportlocal

Found my answer.

Corned beef

peppercorns, coriander, mustard seed for spices. brined in water, brown sugar, instacure #1 and salt for a month. Then removed, rinsed off, simmered until corned beef

Doc_Eggerton

So just use some Hmalayan?

No, look up instacure #1 and #2.  It is only pink as a coloring so you won't confuse it with table salt.

stike

as doc clarified, 'Pink Salts' are very different from salts which just happen to be pink.

instacure, prague powder... many names, but all are a fixed amount of nitrite mixed with a larger amount of Kosher salt, and tinted bright pink so as not to be confused with regular 'salt'

Newportlocal

So just use some Hmalayan?

No, look up instacure #1 and #2.  It is only pink as a coloring so you won't confuse it with table salt.

Hmm... Lost me a little. Got the recipe from a top chef in D.C. That I asked. Was aware of instacure coloring. What are you saying? Use Himalayan or other pink salt for proper meat coloring. Just learning here. Need to go to restaurant depot, or smart and final, or get a cambro online for a brining bucket. Has anyone tried these techniques vacuum sealing. Would probably get salty unless salt amount was reduced. Just wondering. Would be nicer for refrigerator space. Thanks for your comments.

Doc_Eggerton

OK, last night was a few nibbles because the smoke went so late.  Today did not get around to trying again until afternoon, and it was well chilled.  Oh boy is this good, and different than just a roast turkey.

stike

newport.

ignore himalayan salt,.  it just happens to be salt which is pink.

the cures are made from small amounts of nitrite (a toxin) mixed with large amounts of kosher salt.  this makes it easy to measure, and guards against using too much nitrite. 

this is what you want.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55&zenid=c33440e0e7876af296f9e336d04ff2ab

these are NOT coloring.  they do not turn the meat pink by dying them.  they are pink ONLY so that people don't accidentally substitute it for salt in other recipes.  the nitrite will cause the meat to turn pink, but it is doing other things.  pink color of the meat is unrelated to the color of the salt. 

Doc_Eggerton

Order this book, it will help a lot.

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

I am normally not one to take notes or otherwise deface books, but this one has highlights and notes in the margins.  Not sure what I'll try next.

Newportlocal

Thanks Doc and Stike for the advice, and I will take a look at that book. At this rate in my addiction better get the Modernist Cuisine too.

stike

Dont freewheel with curing. Follow some time-tested recipes, and then when you figure it all out you'll feel better about improvisation. Curing is a blast. The quality of your product is going to amaze you

Newportlocal

I will try some of the Ruhlman.