Posts Tagged With: Salt

Its Ten22! Do you know where your bacon and sausage is at?

Julie Andrews once said, “A lot of my life happened in great, wonderful bursts of good fortune, and then I would race to be worthy of it.” This statement can not be more true for me than it is right now.

As you, the reader, may know. I started this blog when I started my hobby, my art, of Charcuterie. I have grown in my ability to create sausage, bacon, and other specialized meats. I know that I have a lot of growth to do. But I am confident in myself that I can meet this growth challenge. I really believe that I have the skills to be a great sausage maker. When I was a kid, I had friends that could be artists, athletes, musicians, and many other things. I always wondered what was my gift. What was I to be great at? Well I found it, here, in Charcuterie.

As I started this journey I also knew that I wanted to take it the step up and make a small living or extra cash. I mean I love being an entrepreneur. So I have been working with friends and family and giving them sausage and bacon (and other stuff). Slowly I have made business cards, a Yelp page, and a small group of returning customers. I dream big, but like to take it small.

Now in the real world with my State of California job life was moving at a good pace and I was enjoying my work. But they, the powers that be (Management), decided to take my small three man unit that was working on suicide prevention and move them into a new branch. CHANGE! I have learned to live with change and while it is stressful I understand that change can be good. This change is good. When we moved to our new branch on the 4th floor I found that my two worlds (real and charcuterie) where going to blend.

My new boss found out about my meat skills and my desire to work with charcuterie. It just happens to be that she is married to a chef at the awesome Sacramento restaurant Ten22. She approached me and announced that he (my boss’s husband) is looking for someone, local, that can produce Charcuterie for the restaurant and that she was going to have him call me.

This was the only thing that was on my mind for the rest of the day. Damn the report I was working on! How could I think of suicide when I might be contacted by a Chef. Well within two days I got a call at my number ((916) 304-MEAT) from him. It was exciting and when I called him back we talked about how he is looking for someone to do meats and he wanted to sample my bacon and sausages. We set it up for yesterday (Friday, November 15th 2013). That was going to be the day.

During our conversation he told me that he wanted to sample my bacon, andouille, and if I had it, a hot-link. I was excited that I had some bacon finished. It takes about 8 day to complete bacon. From meeting my new boss to the meeting was less than a full week. So next I had to worry about the andouille. I had just enough made that I had two links left over. But I used those while teaching at San Juan. (See other post). So I made new andouille. It was great. But I had to search for hot links. I have never made them and could not find a recipe in my Meat Bible. So I reached out to my next resource for sausage making, The Spicy Sausage . com. There I found a great recipe for Louisiana Hot Sausage. I fell in love. So simple, so cheap, so yummy. I think that I like this sausage more than my Andouille. AND THAT SAYS A LOT. Finally, my new boss told me that her chef husband and the Executive Chef at Ten22 loved this very blog that you are reading. They really liked the idea of my Buffalo Wings sausage. So I changed up my recipe for the better (used crumbled blue cheese rather than dressing) and made some of the best damn sausage that you can get your mouth around. (Try it with eggs—makes a great breakfast)

I made all of these in anticipation of my meeting. I kept thinking to myself, (maybe it was more like I was dreaming), but could something come out of this soon to be meeting? Could this be my 1st step towards being the “Sausage King of Sacramento?” I told you I dream big. What would this meeting lead to? I imagined me coming to the meeting with my stuff and sitting around the table with the powers that be at Ten22; talking meat. They would then taste some great meat and tell me they wanted me to come in once a week and make sausage to eat.

Well the meeting time came and that did not happen. Rather I was able to meet face to face the Head Chef for Ten22 and then my boss’s husband. We were able to chat for a few minutes and I gave them my samples. Our meeting was during a super busy time at Ten22 and I understood why we could not meet longer; they had hungry people to feed.

Now during this entire blog post I have tried to leave out names and I am trying not to exaggerate. I do this so I dont jinx the situation nor do I want people to think that the powers that be at Ten22 have promised anything other than to try my sausage and bacon. I hope that something does come out of this but I am not saying anything is. If I assume I make an ass out of….you know the saying. What I will do is tell you what the chef told me. He was looking forward to trying my meats. He appeared really excited about my Buffalo Wing Sausage and he was going to do a “bacon off” against my bacon; he makes his own sometimes. The other thing that he said he MIGHT do was serve some of my sausage to patrons coming to the Chef dinner that night. Now he did not say HE WAS GOING TO DO IT; but he might. At this point I am just excited about him trying my stuff. But if there was or is the possibility for foodies that paid a lot of money to go to the Chef Dinner to try my stuff then that is freaking scary and exciting.

I am just now waiting to hear back. Again, I don’t know where this will go. I am just thankful for the opportunity. If it is a good outcome then great and I will tell you about it. If it is a not so good outcome then I will tell you about it and will keep going. Smoke&Salt will become successful. That is because people like what I make, I have found my gift, and I am happy.

Thank You

Categories: Ten22 | Tags: , , , , , , , , , , , , , | Leave a comment

What about the Zombie Apocalypse?

What about the Zombie Apocalypse?
Last night was a good night. My wife and I were able to slip away and see a movie. Now I know that Nobody Beats My Meat is a meat blog about sausage, bacon, and all the goodness that Smoke & Salt has to offer. But the first part is going to be a movie review. Just hang with me.
So my wife and I get to go see Warm Bodies with Nicholas Hoult, Teresa Palmer, and even John Malkovich. (That is not what got me to go see the movie…I don’t even like John Malkovich as the characters he plays…I am sure he is a nice guy so I can not say I don’t like him…..I digress) The movie is a Romeo and Juliet themed movie that has zombies. He is dead and she is not yet their love transcends all of these barriers, yada yada yada. I don’t want to give a movie review other than the fact that it is worth seeing even at regular prices.
Within the non zombie area of the movie lives “LIVE PEOPLE” and they are a functioning society. At one point we see cows, chickens, sheep, and other live stock. This made me start thinking, “What if there was a real zombie apocalypse? Would we as a living society know how to eat the way we were meant to eat? You know animal protein? Bacon for example; what if the only people left alive from the apocalypse were the consumers of bacon and not the butcher that knows how to butcher the animal? I don’t know about you but I get really angry when I don’t get my protein.
Think of it like a little combination of the snickers ads and the hulk. So http://youtu.be/MixNh9L7G5M
and http://youtu.be/7nrCvjg6nsI. I need protein, and in my opinion we all need animal protein. So what do we do if or when the zombie apocalypse or any apocalypse happens? We need to make sure that the local butcher shop does not become a thing of the past.
We all talk about going to the farmers market and buying fresh. That is a great idea and we need to support our local farmers. Not only does the fruits and vegetables taste awesome it helps our communities. At the same time we need to visit and purchase from our local butcher shops. This will help us in many ways.

1) It will help the local economy by supporting small business. It will also move up the chain and support smaller regional business as the butcher does not keep head of cattle on grounds.

2) We will learn something about the meat we buy. For example, from your butcher, you can learn that the Tri-Tip is mainly a California cut. If you go to many other parts of the country and ask for a Tri-Tip they will look at you funny….unless you visit a butcher. 

3) If we keep local butchers in service then eventually the art of butchering will come back and there will be more and more. We want this to happen because with more and more butchers the chances of one surviving the zombies increases and we can eat. (I know that one is a stretch..but it goes with my theme tonight.)

The benefits can go on and on. I know on a personal level I am trying to learn about butchering. I want to know how to prepare it and preserve it. I am not saying that I will go out and cut up a cow, but I think that by learning what the different meats look like I could if needed. And I damn well know that I can preserve the meat with some Smoke&Salt. You will want to hang with me when the S hits the fan and we have to start shooting the walking dead in the heads.

Eat Well My Friends

FYI, Here are some local places I like to get my meat from.
Orangevale Meat Shoppe. (916-863-5400)
Roseville Meat Market (916-782-2705)

Categories: Nobody Beats My Meat | Tags: , , , , , , , , , | Leave a comment

My First Big Project – Salted Air-Dried Ham

Flipping through my meat bible, Charcuterie by Michael Ruhlman and Brian Polcyn, I came across a recipe that I had not seen before. It caught my eye because it had the word HAM in it. So I stopped flipping and read. What I discovered is going to be my first long term project. SALTED AIR-DRIED HAM. I know that my bacon takes 7 days to cure…but this recipe says 4-5 months (or even up to a year.)

As soon as I read that I knew that had to be my next project. I want to get into making sausages that take months or years to make, but I am a little scared. So this recipe is so simple I figure that it will be a good place to start. From the description the ham will be like prosciutto di Parma. I can not wait.

I will need:
4 pounds salt
12-15 pounds fresh ham
1/2 cup lard
cracked pepper
cheesecloth

WISH ME LUCK

Categories: Nobody Beats My Meat | Tags: , , , , , , , , , | Leave a comment

So I am on a mission.

I want to start my project–BACON. I know where I am going to get my pork belly. I have the bags I am going to cure it in; and I have the space in the fridge. But I need PINK SALT. No, not salt that is pink. Pink Salt is a special salt that is used in curing meat. It is needed so no one will get Botulism!!!!!!  I would go into detail about what it really is–but pink salt #1 will do.

So I have been searching high and low for PS1.  I could just simply go to Amazon and buy it online.  But my problem is that to get a little bit I have to pay a bunch for shipping.  Or I could use my Amazon Prime account but then I can only order a ton of it.  So my search went on and on.  I called around and I found it.  Organgevale Meat Shoppe sells it.  YEA!!!!!!! They are 5 minutes from my house.

So here is where my fun starts.  I called to double check they really have it (and the pork belly).  My first question was about the belly.  They had them frozen, but they have them.  Then comes the salt question.

Me-“Yes, I was wondering if you sell curing salt, you know the pink number 1.”

Meat Nazi (this is my name for them at this point, kind of like the Soup Nazi from Seinfeld)-“Yes, I sell it.”

Me-“Great, how much is it?”

Meat Nazi, “Ha, I am the only one that sells it in town and you are worried about the price.”

Me (surprised/horrified look on my face-“Ummm, Im sorry I was just curious.” (Mind you I was driving, with my head set, at the time and that is why I was not more angry)

Meat Nazi-“Well its not like I am going to make a profit on it, I think it is like $2.00 per pound.”

Me-“Thank you”  and click.

I was like what the hell is the matter with me asking the price of a product at your shop.  I might be blowing it out of proportion, but I think it was kind of rude then.  Now I think it is kind of funny.  And now I have a new name for my butcher shop—the Meat Nazi.

I was not planning on giving them any of my business after that, but I admit I went and bought the salt today and I got 8 pounds of pork belly.  They are frozen, but that will not stop me from making some of the best freaking bacon EVER.  Directions and pictures to follow.

 

Categories: Nobody Beats My Meat | Tags: , , , , , , | Leave a comment

Blog at WordPress.com.