Tag Archives: Charcuterie

eat your fair share of wieners, Mr Burns

Now that my physiology has somewhat recovered from Guam (buffets, fried food and beer every single day, essentially) I thought I would celebrate this by making some sausage.  To be precise, Ruhlman & Polcyn recipe all-beef hotdogs.  The recipe is simple, a healthy 1:1 ratio of beef to beef fat, seasoned with paprika, coriander seed, mustard powder and (probably too much) fresh garlic in a natural hog casing and hot-smoked on the Weber.  The result is not bad!


It was not bad

The brisket!  Sakura wood smoke, 14 hours on the Weber.

The American Dream begins…

…with brisket!

It’s that time of the season, again

How time flies…Applewood, sakura and oak chips!

Latest craze

Cold-smoked salmon.  It is cold enough now at night to cold-smoke fish on my Weber with no special equipment.  This batch was made with Costco salmon, maple syrup-cure (also Costco), onigurumi (Japanese walnut, from Amazon) smoke.  This was my best batch yet.  Whilst I would never be able to slice at the counter of Russ & Daughters, I have done enough salmon now that I can slice the smoked fillet thin enough to be respectable:

Trafalgar Day smoked salmon

Maple syrup-cured, sakura wood smoke, salmon from Costco.  Night time here in Tokyo is just cold enough now that cold-smoking is possible.  It was not bad.

Lower East Side pilgrimage

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