This is the first of a series of semi-regular postings based on the meat mountain in my freezer, detailing the adventures I have turning it all into scrummy food.
This plateful was a month in the making, and my first experience of home charcuterie. Here are the condensed instructions.
1. Take a nice chunk of silverside. Stick it in a plastic box with red wine, salt, orange and lemon peel, rosemary, bay leaves, cloves, garlic, peppercorns, juniper berries, whatever. Cover.
2. Leave it for a week in the fridge.
3. Hang it in a muslin bag for three. It will get quite whiffy, and then it will stop being so whiffy.
5. Refuse to be discouraged that it looks and feels like a block of freshly-dug coal.
6. Slice thinly, devour with quality olive oil and a light sprinkling of lemon juice.
You just advanced lunch by an hour, mr. Fraser.
Looks great, when you hang it in the muslin is that in the fridge or do you have cellar etc
Ideally you’d hang it in a cool, dry place, like a laundry room or a shed. Having neither, I used the kitchen.
It was fucking luuuuverly Fraser.
However, I would reccommend chewing it properly before swallowing. I wolfed it down and suffered the next day.