or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Charcuterie your non typical Board
New Posts  All Forums:Forum Nav:

Charcuterie your non typical Board

post #1 of 15
Thread Starter 

i found this website last night staying up late with my never ending search for ideas on better items to place on our charcuterie  board at work....im going crazy making bierwurst mortadella salami and sausage in general terrines and pates are getting up there as well. I need some inspiration and was wondering if anyone out there has been trying anything a little out of the norm....I currently got the boss man ordering in some quails for me so i can brine and smoke it but need some more ideas on the subject i have just purchased another charcuterie  book Charcuterie: The Craft of Salting, Smoking, and Curing.

 

but i am not an expert on the subject but also not a beginner some where in the intermediate range looking to broaden my knowledge on the subject well looking to impress my pretty knowledgeable customer base.

 

any ideas or thoughts on the subject would be greatly appreciated.

 

i also do a seacuterie board (fish plank) where Ive taken some of the sausage ideas and made things like salmon pastrami, and tuna salami so im open to elaborate ideas and concepts

 

thanks in advance

post #2 of 15

Welcome to cheftalk! I've got the same book but have yet to give any of the recipes their due attention. I've spent a lot more time working on the compliments, like pickles of various types and mustard. We've got a few members that I've seen post their own cured products. I believe @GeneMachine and maybe @ChrisBelgium has done some.

 

If you're not already a member, you should definitely join the facebook group "The Salt Cured Pig" .. someone just posted up some Coppa of wild boar...


Edited by eastshores - 11/18/14 at 1:32pm
post #3 of 15

Yes to what Eastshores said. Also take a look at

 

 

What are you smoking this summer?
started on 07/01/14 last post 02/20/15 at 8:53am 57 replies 848 views

 

And as for condiments and sides

 

 

So, What are You Fermenting???
started on 09/15/14 last post 11/19/14 at 10:04pm 114 replies 1627 views

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #4 of 15

I've heard of pickled beef tongue before, but not this:

 


http://youhavetocookitright.blogspot.com/2012/08/pickled-venison-heart.html

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #5 of 15

Where can I buy venison in Florida ?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #6 of 15

I've only seen ground venison at a few markets here in Salt Lake.  You may want to call some hunting shops for info.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #7 of 15
Don't worry about trying out-there "new" stuff. Stick with the basics in a new fashion. Pates getting boring? Try country style...add mushrooms as the inner-garnish, or wrap in prosciutto. Etc.

PM me if you want to brainstorm ideas and such. Good luck!
post #8 of 15

Welcome! As @eastshores said, the salt cured pig group on FB is definitely where it's at. All very helpful people there, lots of pros, too!

 

And yes, I am doing quite a bit of curing and sausage making myself these days. Just got some bresaola and some northern bavarian style ham in the cure, ready to dry/smoke later this month. 

post #9 of 15
Thread Starter 

maybe i should put out there what were doing already and the reason why im looking to broaden the board a little bit.

 

we have 4 staples on the board witch i think would be hard to take off as the clientele have come to expect it on there.

mortadella with toasted pistachio. Air dried bison (done in another facility under our chefs watchful eye), elk salami, and bierwurst.

 

we have 2 options that change and i have done things like wild boar terrines, duck ham, beef tongue. coppa, westfalia ham. pork tongue. pig cheeks. sausages made from pork, duck, chicken, elk, bison, caribou, and im currently looking at doing a smoked quail.

 

i want to get away from ground meat products for the other 2 options as 3 of the 4 options use these methods.

 

pickled venison heart sounds good but maybe to crazy for city folk :) im definitely going to bring it up thou and see where it goes.

post #10 of 15

Salted and dried duck breast? Or cold-smoked, of course.

Smoked tongue is always great, preferring veal over pork, though.

Lomo/lonza.

Bresaola/Bündner Fleisch.

Porchetta di testa

If you got time and a curing chamber - some long ripened ham.

 

Just some ideas.

 

I am wondering a bit about the Bierwurst. Then again, I am from Bavaria, so around here, this is bog standard stuff that you throw on a breadroll with some pickle and munch down while waiting for your train.

post #11 of 15

Also consider going to a Chinese market and taking a look at some of the sausages there.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #12 of 15

Also, Lardo!

post #13 of 15
Thread Starter 
Quote:
Originally Posted by GeneMachine View Post
 

I am wondering a bit about the Bierwurst. Then again, I am from Bavaria, so around here, this is bog standard stuff that you throw on a breadroll with some pickle and munch down while waiting for your train.

 

yea its not so common over here but is pretty basic ground pork/beef coarse ground seasoning and a casing we smoke it for 6-10 hours depending on size and then bake it hanging in an oven for easiest method to get it to be full cooked definitely not traditional but with this method we can make it in a day.

 

and thanks gene i appreciate all the ideas you are giving me i will definitly do some research on these items...

 

forgot about porchetta thats something we should be able to do...

post #14 of 15

@Baboon - nothing against Bierwurst, by the way. Around here, you would most certainly see it on a "Wurstplatte" or "Brotzeitplatte" in the rural restaurants, together with some Leberkäse, Pressack, Landjäger, some heavily smoked ham. And I like those, with a good mug of beer and a nice local sourdough bread. Those are not the places that would use the term "charcuterie" though :)

post #15 of 15

@berndy check with your local or specialty butcher depending where in FL., Delaware Chicken Farms in Hollywood will order pretty much anything you could want, lots of online options but be sure to ask where the meat was raised, something like 80% of commercially sold venison is imported. Goog, broken arrow ranch in TX, or igourmet for online sources. (no affiliations btw)

 

 

Cheers!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Charcuterie your non typical Board