Read on for more and be sure to check out days one and two of Chef Kuettel's event preparation!
The mixture is stuffed into a machine to be cranked into the pork intestine casing.
Chef Kuettel explains that while he is using pork intestine, many also use beef or goat, depending on the size of the sausages (goat for very small, beef for very large).
The sausages are twisted into segments before being set aside to rest for two days. Unlike the blood sausages which needed to be tied, the heavy salt in this meat acts as a binder, so only simple twists are necessary.
Trestle on Tenth's Combioven, which steams, roasts and smokes all in one. This is where the sausages and hams will be put for smoking in the next few days.
A typical ham after being smoked.
In the restaurant, these hams have several uses from charcuterie boards to breakfast dishes. This weekend, the ham will be used for sandwiches with butter and homemade pickles.
Be sure to check back tomorrow to track the progress of Chef Kuettel's pig! And don't miss days one and two of the preparation, blood sausage and ham!