2010 was the year of the sausage in the Midgley house thanks to my Christmas present of a fancy food mixer with attachments. Having embraced homemade sausage making I decided it was time for the next challenge, so this years new years resoulution was to give curing a go and try my hand at hams and salamis. Not being quite as organised as I would like, it took me a few weeks to get cracking, but last weekend as I was researching what I needed I stumbled across this blog and the the Charcutepalooza challenge! Just what I needed to spur me on and get curing.
You all know I love a good challenge, and I haven’t abandoned the Jamie challenge, but I now have even more reason to cook. The challenge is to make something from the Charcuterie book by Ruhlman and Polcyn, as specified by Mrs. Wheelbarrow and the Yummy Mummy, then blog about how it went on the 15th of the month. As I am completely new to this I will be doing the apprentice challenges, but as it happens January’s challenge (duck prosciutto) is the recipe I had already decided I would start with before I even discovered the challenge – it must be fate!!!!
Being a bit late, I have two challenges to do – the duck prosciutto for January and the fresh bacon for February. The bacon is also a very appropriate choice for me, because as I did with sausage, I stopped eating it when I moved to Australia, as it’s just not quite the same as the bacon I’m used to. So here’s hoping the home cured stuff is the real deal!
I sent my husband on a mission to purchase the book today, and always the good husband he returned home with the required book and another sausage book as an added bonus! I love my husband, he’s great! So now all I need to do is source the special salts and cures that I need then I’ll be off. I’ve got about 3 weeks before the posting date for bacon, and I’m super keen to try the proscuitto. No prizes for guessing what I’ll be up to this weekend!