Smoking for Charcuterie
In Charcuterie smoke is used to produce a surface on the outside of the meat that inhibits bacterial growth, it also luckily is a harmonious and delightful flavour.
I am interested in Charcuterie and this category will be expanded on considerably as my journey continues.
One of the easiest examples of smoking in charcuterie is Smoked Salmon
It is easy to Duplicate and a great dish for a starter or to go beside your cheese plate.
I have an interest in the more natural forms of Charcuterie so I’m always looking for methods that are more natural, this Bacon uses the nitrates in Celery juice instead of a chemical cure.