Category Archives: hog casing

Have Feast, Will Travel

I recently asked a group of friends to help me pin down a secular, psychological, or philosophical equivalent to the term `grace’ as it is sometimes used in a religious context, describing the experience in which a person feels that … Continue reading

Posted in charcuterie, curing, duck, hog casing, liver, offal, pork, recipe, sausage, Smoke, venison | Tagged , , , , , , , , , | 24 Comments

A Picnic with Walter

The elements which produce a well-cured bit of charcuterie are straightforward:  really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading

Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke | Tagged , , , , , , , | 37 Comments

You say Chorizo, I say Chouriço

Actually, I say both! Today I made both Mexican Chorizo and Portuguese Chouriço, as well as a batch of forcemeat for tasty old-fashioned crepinettes de porc.  It was a big sausage day.  I made about five pounds of each, and … Continue reading

Posted in charcuterie, hog casing, pork, sausage | Tagged , , , , , | 18 Comments

Hog casings from scratch

As mentioned a few days ago, I decided to harvest some small intestine from the pigs we slaughtered on Tuesday to make my own hog casing for sausage-making.  Early that morning I had been reading in Charcuterie how Brian and/or … Continue reading

Posted in hog casing, nose-to-tail, offal, pork, sausage | 14 Comments