Hi! I'm new to this site (my first post!), so I apologize in advance if this recipe is old news by now - I tried searching for it in the forums but didn't find it.
Looking through Jacques Pepin's new book "Chez Jacques", I found a recipe for saucisson. I have already done this recipe once, using the two halves of a tenderloin and have started the second batch today.
I wasn't crazy about the herbes de provence, so this time I tried newly dried thyme on one and black pepper on the other. Oh, and instead of using the courvoisier as I did last time (it mysteriously and slowly disappeared ounce by ounce over the past month...hey, who knew it was so good?) I used some dry sherry I had.
Here are a few pics:
Prepping the overnight brine
Tying it up in the cloth bundle ï¿½ this sight really made me ecstatic. Something about the twine and the cotton really "legitimized" it for me.
Roughly 4 weeks later:
We really pigged out (ha) on it at this point. The outside was chewy and the inside a little buttery. It was really really wonderful. Again, the herbes he calls for in the recipe I found a little off putting. I think it's the lavender.
And today (total of about 6 weeks - in my scrooge-like attempt at rationing the saucisson so I could ensure all my family and friends could try it, I think it's a little too dry now. Oh well. I'll know better than to be stingy next time!)
Here's the link to the recipe: http://www.bordersmedia.com/recipefile/ ... erloin.asp
I'm so happy I found this site!!!