Some friends came over last night for apéritif so I improvised a little board with my first ever dry cures : dried pork tenderloin and duck prosciutto. Some pâté de campagne as well.
Quite satisfied overall. Duck and pork had been vacuum-sealed for a few days, but there was still some hard casing, nothing that would prevent anyone from eating it though.
by GeorgesGerfaut
7 Comments
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Looks great!
Extra points for all Charcuterie.
Yessssssss
Get a small meat slicer if you really want to take it up a notch. Mine was given to me, but I have had it for years. It’s a bit of a pain to clean, but since it’s small I just toss it in the sink and wash it up. Anyways, I figure I put all this effort into curing meat, might as well have nice even cuts. Mine is a cheap 7.5″ slicer, it works great for meats, even bread, carrots, fruit, cheese. I do recommend a pair of cut proof gloves to go with it though…
Looks great.
One thing that would make for a big improvement is better slicing. I’d start with a good slicing knife – you need a very long knife to cut thin slices. A slicing knife with a granton edge is good – Victornix makes a good one, naturally, but there are many different kinds. It just needs to be long enough for you to get good slices.
Or you can get a meat slicer, but a good one of those is going to be much more expensive.
That looks great! Much too thick though. All you need is a super sharp longer knife. Even a 9″ one would do. But sharp.