Latest #curedmeat Posts
- × Charli & Franks, St Leonards ×
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I love nothing more than finding a little oasis among the concrete jungle such as @charlieandfranks
We kicked off with a stunning brunch; though these catering boxes deserve their own post!!
From stunning cured meats, to marinated veg and sweets boxes, these not only looked stunning but were loaded to the brink with delicious, fresh produce. Their boxes cater for all occasions, sweet, savoury, GF, veg and more.
Do yourself a favour for your next event and get these catering boxes, they will surely impress the masses.
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Thanks to @fcba.community for organising this delicious feast and @charlieandfranks for royally spoiling us!
See you soon,
- #FathersDay charcuterie board featuring @tiratisu.to 👅 Nothing like a great spread and delicious dessert to finish it off. Happy Father’s Day to all the dad’s who put their family above all, work hard, play hard and love unconditionally ❤️You are the real MVP’s! #curedmeat #tiramisu #cheese #whataspread
- Happy Father’s Day to the hard working, dedicated, loving fathers we’re lucky enough to call our own. Thank you for everything that you do❤️
- Call me, beep me if you wanna reach me📟 - my quote for my intern year that begins in a day 👩🏽⚕️. #getlit **
A little salty I had to leave family vacation a few days early, also physically salty from my meat sweats due to the amount of cured meat I’ve eaten in the past 2 weeks. Regardless, I am SO thankful for my amazing family for another awesome family vacation. Literally you guys are my 🌎, and there are no other humans id want to travel the world with (except Bentley). And happy Father’s Day @johnericdenison You’re still my big old freak terd. **off to my next big adventure- intern year!!!! **
📍Porto, Portugal 🇵🇹 **
Oh and thanks to the seagull who ate my sandwich from my table this morning- I need a diet after this trip anyway.
- We are ridiculously excited to have one of Streatham’s newest food heroes taking part in the Food Tour. @london_smoke_and_cure are based in Gleneldon Mews where they smoke and cure the most exquisite meats and fish .... and they’re producing three mouthwatering taster plates for you this Thursday to Sunday.
Smoked Scottish Salmon open sandwich with crepe fraiche & dill.
Locally made, native breed British charcuterie selection.
Freshest smoked salmon pate bites.
All £5 and under!
We’ll be there. Will you?!
- #RepostPlus @craftfoodwinefestival
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NEXT SUNDAY June 23rd - Are you ready to taste and explore 40+ craft food and beverages? Meet the butchers, cheesemakers, brewers and more while indulging in wines, ciders, beers and cocktails. Good times are ahead and we can't wait to see everyone's beautiful faces! Don't forget your wallet so you can purchase your NEW faves at the marketplace. #CraftFoodWineFestival
- NEXT SUNDAY June 23rd - Are you ready to taste and explore 40+ craft food and beverages? Meet the butchers, cheesemakers, brewers and more while indulging in wines, ciders, beers and cocktails. Good times are ahead and we can't wait to see everyone's beautiful faces! Don't forget your wallet so you can purchase your NEW faves at the marketplace. #CraftFoodWineFestival
- Happy Father's Day! Our New York Pastrami and Corned Beef Sandwich make the perfect hearty meal to celebrate! 👨💕
- First ever cured beef project. A beef brisket that I trimmed down to a piece with a nice straight grain and an even thickness. It’s in a salt, tillecherry pepper, clove, allspice and fresh Rosemary cure. At 1.5kg is going to take some time to do its thing. Thanks to @aladybutcher for the advice 👍
- curing different kinds of meat
ie. devouring meat that takes weeks to prepare in a second. 🥩🧂
- Dreaming about Charcuterie 🌠
Top #curedmeat Posts
- Huge thanks to @walker_macmurdo for this post: “I had almost forgot to post my review of @larderdb for last months @clevelandmagazine Best Restaurants in Cleveland issue. Then I went to Larder for lunch yesterday, ordered the city’s best #friedchicken sandwich and this enormous meat, cheese and pickle board, and remembered that I ought to do my due diligence.
I’ll tell anyone who listens that Larder would be the best new restaurant in any city in the United States, and that in a busier town it would a line-out-the-door situation. If Larder opened in Portland, it would be hands down the best restaurant of 2018. @tmgastronaut, @allielavalley and @scott.s.kenneth (and their staff) are all extraordinarily talented chefs, each of whom has a unique vision of their food, and those visions combine to produce a singular American restaurant. They work so much harder than is necessary in #Cleveland to be a good restaurant, and in doing so push the boundaries of what a restaurant in Cleveland can accomplish.
I hope I get a chance to dive into the amount of craft that goes into some of the seemingly simple dishes at Larder (read my roundup of chicken sandwiches at Cleveland Scene for a peak at one of their dishes) in the future. Until then, check out my short review by following the link in my biography.
This board ($20) contains two kinds of ham, cured beef short rib and NY strip, summer #sausage, housemade pimento and brown cheese (like a spreadable blue cheese), dill pickled carrots, pickled peas and mint, charred pickled cabbage and bread. Everything is house made and freakishly good.”
Some of our new #charcuterie in the deli case includes this #grasshopper #porkloin and this #cheeseburger #beefjerky.
Scroll to see our @beardfoundation nominated menu for Thursday, 13 June 2019.
#curedmeat #curedmeats #smoked #smokedmeat #koji #kojibuildscommunity #thisiscle #hingetown #ohiocity #delicatessen #bakery
- My version of the perfect charcuterie board ✨ Happy Friday! #peasthankyou
- Step 4 - DRYING
This is the longest and most important part of the process! The time taken will vary depending on the size/cut of the meat.
The longer and slower the meat dries the better. This allows the flavours to develop and intensify.
The main factors of this stage are humidity and air flow. Not enough humidity & /or too much air flow and the outside will dry out and the middle will be soft. This is known as case hardening.
Too much humidity and/or not enough air flow and dangerous moulds will develop. Anything black, green or furry should be wiped away with an acid such as white wine or vinegar. If not caught in the early stages the meat should be discarded.
The optimum humidity is around 70%. Once the meat has lost a minimum of 30% from its starting weight it is considered safe to eat. Personal preference will decide on when it's done, we prefer 40 to 50%. As conditions will never be perfect, it is good practice to vaccum seal the meat and leave it for 10% of the curing time to equalise.
Remeber food is about texture, say no to electric slicers! 🔪Noz je zakon! 🔪
#bacon #porkbelly #smokedpork #slanina #spek #pancetta #curedpork #curedmeat #coldmsoked #crofirefood