or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pepin's Saucisson of Pork Tenderloin
New Posts  All Forums:Forum Nav:

Pepin's Saucisson of Pork Tenderloin - Page 2

post #31 of 44

If you compare the picture of mine and @Mike9 's efforts, the slices look a dull reddish color. But if you look down the barrel so to speak, the pork has this rich, deep red mahogany hue to it. And he rounded his more.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #32 of 44
Just started these yesterday. Hung them by one string from the rack above by one connected string. Took the weights and will use your info to follow them. Thanks for the thread. The fridge seems moist but hopefully the Tender Quick will do its job for the bugs.

post #33 of 44
Thread Starter 

You'll enjoy them. For the work, it's a very rewarding sausage.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #34 of 44

D@mn, I just got another hobby!  Was the finished saucisson covered with the characteristic mold of the european-made stuff?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #35 of 44
Thread Starter 
Not mine. I think my climate is too dry for that.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #36 of 44
Quote:
Originally Posted by kokopuffs View Post
 

D@mn, I just got another hobby! 

 

It is worth it.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #37 of 44

I am so excited about this. I'm still on this stupid restrictive diet. Facing a Chicago winter with no cheese, no booze, and no sausage was making me despondent. My social life during a winter here pretty much revolves around gatherings where those 3 things are built into the event. But this is low fat so it should be fine. And, living in Porkopolis, tenderloin goes on sale a lot. I have a freezer full of them because for awhile I was buying one or two every time they went on sale.

post #38 of 44

This is after only a week, 20% weight loss and it seems like 30% has been a good result for people on this thread.  I re-wrapped them in clean cheesecloth.  No signs of mold or bacteria, so that's good.  I was worried the fridge might be too humid.

 

post #39 of 44

What is the best way to store them when they are done?  Wrapped in paper?  Plastic bag?

post #40 of 44
Thread Starter 

Plastic bags have worked for me. Probably will vary some by what your natural humidity is. Mine is very low. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #41 of 44

I've never made charcuterie, never cured anything period.  This looks so simple and I'm so excited to try it.  

post #42 of 44

Give it a try. Your first attempt may work great, it may turn out less than perfect. It might be that first step in a journey of one thousand miles.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #43 of 44

So we had this finally last night with some friends before dinner.  All thought it was good, especially for the minimal amount of work it required, but overall kind of nondescript flavor.  It all seemed to just be the outside spices, nothing really in the meat.  It has inspired me to go ahead with regular cured dried sausages, though.  :)

post #44 of 44

I wonder if a longer rest in the brine would help. I thought 12 hours did not seem like enough time.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pepin's Saucisson of Pork Tenderloin