/ck/ - Food & Cooking

>>12221679
>Is it supposed to be a normal thing for ham to have mold on it?
Yes, that's standard for traditionally made country hams. Same thing with fermented sausages like salami. You don't see it a lot these days because most people buy cheaper industrial knockoff products, but if you ever get the chance to visit a really good butcher you will see moldy hams and sausages. It's no different than cheese, really. The cheapo industrial bullshit from walmart comes wrapped in plastic with no mold in sight, but the good stuff has mold on the outside.

Pic related is a great source for learning more, if you care.

>>12029326
I haven't made the Slavic version specifically, but I have made a similar product.

>>Which part of the pig do you get the pork from?
I ask my butcher for "Fatback".

>>What do you use for the rub?
I use the recipe in pic related. It's mostly salt, also contains some curing salt, and spices (paprika, thyme, etc.)

>>Cellophane
No. In fact that would be a very bad idea, it needs to be exposed to the air to cure. You rub the fat with the curing mixture and leave it with a thick coating. No plastic wrap or bag. Plastic traps moisture which leads to decomposition. It also blocks oxygen, which could lead to botulism.

>>freezer or fridge
Fridge. Or just a cool dry place somewhere.

>>How long to cure for
Depends on how thick the piece of fat is and how strong a flavor you want.

>>11878558
you don't need YT. You need this.

>>11733663
You honestly don't need the poaching step. If you do it, do it only for a short time. People generally don't think of this, but you can fuck up the texture of a sausage by overcooking it. They are more forgiving than normal cuts of meat, but you should still strive to not overcook them or they won't taste as nice. Shoot for 155F for most sausage, or 165 if they contain poultry. Grilling alone is sufficient to get a nice browned outside and that temp inside.

Pic related is excellent reference for any questions you may have.

I'm not OP BTW, just another dude who has been making sausage for years.

>>11256053
>.but I don’t know a legit cured meat that’s supposed to have mold on it.

Educate yourself.

>>11066406
Nobody refers to ground meat as "Sausage". It's only called that if it has been seasoned.

And no, "sausage" does not require casing. Educate yourself.

>>10778757
I'm not the guy you're replying to, but the recipe in pic related for Tasso (cajun style ham) calls for only a few hours of curing packed in salt, followed by smoking. It's not a whole ham leg like most hams, rather it's cut into pieces first.

>>9770418
I'm not the guy you're replying to, but I'm 2nding your suggestion of making your own sausage. I think a lot of people are intimidated by it and think it must be some big complicated difficult process, but most sausages are actually really simple to make.

I highly recommend pic related if anyone is interested in getting into sausage making.