Charcuterie in Chicago

Hey Everyone,

My wife and I have recently moved from Australia to Chicago (4 months ago now). We have previously been experimenting with different preserving techniques; pickling, brining, fermenting. Mostly of vegetables and fruit.

One of my big passion areas before leaving was home made Charcuterie. Ive done a couple of different hams, and wet sausages before wanting to expand into salumi/sausison and other preserved sausages. Its been great fun and alot of learning. I have some of the kit here with me, and am looking to buy a fridge in the next week or so.

So Ive been keen to get into it here in Chicago and meet other like minded people. While there did seem to be some courses running in Chicago a couple of years ago, it seems to have gone quieter now.

So are there any others out there on this forum who have an interest in preparing Charcuterie? (im guessing there are no shortage of people who like to eat it!). Any suggestions where there maybe places to meet up?

Cheers

Nik

Not certain where classes are outside of maybe Kendall College, but you can find respected charcuterie programs throughout the city, and that's probably not a bad place to start. Go, eat, chat them up... besides a meal, I'll bet you'll find some intel @ Tete, Publican Quality Meats/Publican, Paulina Meat, Butcher and Larder, Sepia, Big Jones, Old Town Social, Perennial Virant, Quartino, Gene's Sausage Shop or Acadia.

A former LTH'er had that done as a tattoo after seeing it posted here....
Who's next?

Thanks Jazz,
We have been to Tete and it was great. The other places are on my list to hit up. Maybe a friday night post work dinner list We have found Preoria meats as a good place for good meat bases (and we now own enough casings to sausagify an entire cow).

I may pass on the tatoo, but I do love that poster. A friend of mine has it in their kitchen in Australia...viva la porc!

There are many courses and events at the new Local Foods (anchored by the old Butcher & Larder, which makes much of the finest charcuterie in town). If you don't find an event on their immediate schedule, propose one to them - they're very approachable and amenable.

Having just tasted outstanding finocchiona (at least I think that's what it was), nduja and Spanish chorizo that Laikom made, I would suggest reaching out to him . . . really phenomenal stuff that blows away most of what I've tasted from the "pros."

Both are excellent ideas.

Thanks everyone...will follow up!

Has anyone tried Ruhlman's cook book on Charcuterie? It was pretty extensive.

Elfin wrote:Has anyone tried Ruhlman's cook book on Charcuterie? It was pretty extensive.

Ronnie Suburban had just gotten that book - and brought it along - when he joined us for an Evanston Lunch Group™ meal at a now-long-forgotten Jamaican restaurant in Evanston, where I had the pleasure of introducing him to the inestimable Gary Wiviott.

Now that Sharon is working at Homestead Meats, which produces a lot of charcuterie, the owner, Ehran, has said "It's a book for beginners."

I still consult it frequently.

nr706 wrote:

Elfin wrote:Has anyone tried Ruhlman's cook book on Charcuterie? It was pretty extensive.

Ronnie Suburban had just gotten that book - and brought it along - when he joined us for an Evanston Lunch Group™ meal at a now-long-forgotten Jamaican restaurant in Evanston, where I had the pleasure of introducing him to the inestimable Gary Wiviott.

Now that Sharon is working at Homestead Meats, which produces a lot of charcuterie, the owner, Ehran, has said "It's a book for beginners."

I still consult it frequently.

That was a looong time ago - Jamaica Gates on 2/16/06. A 2nd edition was released last year but yes, there are many great books on the subject now. Charcuterie kind of kicked off a movement back in the day and it's still a fine resource for technique and some recipes.

=R=

When you say you're looking for 'like minded people' are you looking for a mentor, or someone in a similar boat (some basic experience, disposable income, and love of dried salty meat)? If you're looking for the former, I'm not your guy. If you're looking for the latter...

Hi Admich,
Its more category 2. Ive done some stuff and looking to do some more expansive things. I have some knowledge to share but I think there are more people on this list with alot more experience than me....or different experiences...always looking to learn from people with more experience....always

Im still getting my kit setup here in Chicago, but once that's done Id like to organising a sausage-fest (or some kind of Sausage Meating...ill try and think of better puns before that day) for old and new players to come play.

One big thing for me is that a worthwhile batch of cured meat is way to much for me and my wife so we will need to share the love.

I own Rhulmans and really enjoyed it. I did find the techniques a little vague at times but I know people who have done some good things from it. It was the first book I got on chacuterie. I know Laikom has used it to make stuff.
https://books.google.com/books/about/Ch ... over&hl=en

Ill note that there are some criticisms of the book. In particular I recall that sometimes you could end up with too much nitrate in the meat...I cant find the exact reference but I think if you use the book and keep this in mind and do some mental checks its a good book.
https://forums.egullet.org/topic/138708 ... m-ruhlman/

My bible is Home Production of Quality Meats and Sausages by Stanley Marianski, Adam Marianski
https://books.google.com/books/about/Ho ... e=kp_cover

Its a whole lot LESS readable but if your keen to understand the science of what you are doing then I think its fantastic. I managed to read it from cover to cover (which is weird for a recipe book and instruction manual).

DocNik wrote:One big thing for me is that a worthwhile batch of cured meat is way to much for me and my wife so we will need to share the love.

Sausages freeze very well.

Hi guys,

I posted a couple of month (or more) about sausage making. Im all kitted out now and planning on putting on a saucisson sec on Sunday the 17th. If anyone is keen to come along and do some sausages of their own (or just help and add to the comradery) then drop me a message. We only have a small apartment so can host only about 6 people but very keen to have some new people over.

Cheers

Nik

Count me in!

laikom wrote:Count me in!

Awesome

I'd love to help prepare, sounds like a blast!