This is probably the most terrifying piece of charcuterie I've attempted. Pancetta and pastrami is fine; the cuts of meat I used were small and relatively inexpensive. The haunch of venison I've used for this cost £30 from the local farmers market.
Thursday, 19 March 2015
Wednesday, 11 March 2015
Traditionally, pastrami is made using beef but, when I was looking for the meat to make it with, duck stuck out as something a bit more unusual and exciting. I wanted to go for a Chinese-style flavouring, so in the brine I used spices that would mirror those in Chinese cuisine. The chilli doesn't come through that well, so if you want a bit of heat in there I'd recommend to try adding some dried chilli flakes to the spice rub on the outside... just be careful of how much you use.