With summer holidays and high humidity, I didn’t make anything all summer.  The sailing trip was great.  The three weeks in Maine were a little hectic - I took too much work with me.

Now my sausage partners are gone - JJ at school in Vermont, and Chris moved out to San Fransisco.  Nonetheless, we must move ahead.

I bought six pork tenderloins and put them in individual plastic bags with 15g of salt, 5g dextrose, 2g white pepper and 1g garlic powder (they were about 500g each).

Also, over the weekend I bought a couple ducks and cut them up, serving the breasts for dinner (perfectly cooked if I do say so myself, with an apricot glaze).  I mixed the legs with salt, pepper, clove and garlic and let them sit for a couple of days, then confited (is that a verb?) them last night.  Unfortunately, the beautiful duck fat I had saved in the freezer and the duck fat I rendered from the trimmings all were thrown away by some over-zealous cleaner, so I had to run out at the last minute and buy some expensive duck fat in the store.

If they’re as good as they were the last time, it’ll be worth it.

This entry was posted on Thursday, September 10th, 2009 at 12:16 am and is filed under Sausage Journal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.