Salt, Smoke, and Time: The Art of Charcuterie
August 11, 2006 Friday 3PM CT
For centuries people had to relie upon salt, smoke and time to preserve meat. Why do we continue to do this today? This hour on Here on Earth: Radio Without Borders, explore the culinary traditions and history of charcuterie with Jean and her guest, Chef Brian Polcyn.
- Brian Polcyn, chef, author of "Charcuterie: The Craft of Salting, Smoking, and Curing"
- Duane 8/11/06: "Charcuterie is the ultimate in convenience food and yet 'fast food.' All the work is done upfront. All the enjoyment can be had with the flick of a knife. Yum."
- Mike 8/11/06: "Thanks to you and Brian for this wonderful show. I live in rural Sauk County in an area that is dominated largely by Germans, and every fall and spring myself and quite a few other locals get together to make various kinds of sausages, smoked meats and jerky. Primarily venison, but also get into varying kinds of pork sausage including liver sausage and sulze. Often times our local tavern will have something of a pot luck dinner for Packer games etc. We all bring our various types of sausage and compare. All are edible - some are very good. If it's just edible it's a great way to use up your supply. If it's very good you get bragging rights."