My first charcuterie plate
left cream cheese that I grind and glue back with transglutaminase and liquid smoke. I just roll it in plastic foil and keep in it 3 days.
right edam that was 2 days in vacuum with liquid smoke then drying in the bag one week
duck prosciutto with liquid smoke
pancetta
left pork salami and right pork/duck salami
plate pork salami. This I just put mass to bag and tap evenly. Fat I cut by hand to cubes. I like this way mode of making
right edam that was 2 days in vacuum with liquid smoke then drying in the bag one week
duck prosciutto with liquid smoke
pancetta
left pork salami and right pork/duck salami
plate pork salami. This I just put mass to bag and tap evenly. Fat I cut by hand to cubes. I like this way mode of making
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
That cream cheese comes from Finland...Bob K wrote:I don't think the cream cheese sold in the US can be shredded or even sliced unless frozen, it is quite soft.
Shredded softer cheese like Mozzarella can be returned to a solid state by simply vac sealing. I found that out by mistake while repacking a large bag of pizza cheese into smaller bags.
Bob thanks for tip. I will try next weekend without glue.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia