Topic: Trying My Hand at some Homemade Charcutier. (Read 5767 times)

BigDave83 · « **Reply #90 on:** January 25, 2023, 06:52:56 AM »

they look great, did you eat them at room temp or chilled, I have found that make s big difference in flavors in many things.

for the emulsion for the bologna, maybe work it through a food processor a few times.

Bentley · « **Reply #91 on:** January 25, 2023, 12:55:25 PM »

The texture was more the concern then the taste. The food processor is about the only choice to duplicate the buffalo chopper. I will grind with my 3mm plate, which is pretty small, hopefully getting the meat and fat close. I have used a technique where you freeze water in a large sheet cake pan so that it is very thin and add it as you are emulsifying!

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Author Topic: Trying My Hand at some Homemade Charcutier. (Read 5767 times)

BigDave83

Re: Trying My Hand at some Homemade Charcutier.

Bentley

Re: Trying My Hand at some Homemade Charcutier.