Charcuterie The Craft of Salting, Smoking, and Curing

O

Old Gray Mare

TB Fanatic
DH surprised me today with a copy of the book: Charcuterie The Craft of Salting, Smoking, and Curing by Michael Ruhlman & Brian Polcyn. Now I've done some salting and helped DB jerk some venison but nothing on the order of what is in this book. I've been thumbing through it. It looks like Idiots Guide to curing meats. It has recipes but also goes over equipment and process in detail. The recipes? Think andouille to weisswurst, lots of sausages and lunch meats that look like they would do an Italian or Jewish deli proud.

The man knows me and love me!
 
Shooting Star

Shooting Star

Veteran Member
Old Gray Mare said:
DH surprised me today with a copy of the book: Charcuterie The Craft of Salting, Smoking, and Curing by Michael Ruhlman & Brian Polcyn. Now I've done some salting and helped DB jerk some venison but nothing on the order of what is in this book. I've been thumbing through it. It looks like Idiots Guide to curing meats. It has recipes but also goes over equipment and process in detail. The recipes? Think andouille to weisswurst, lots of sausages and lunch meats that look like they would do an Italian or Jewish deli proud.

The man knows me and love me!
Click to expand...

If you learn anything interesting, share it with us.
 
T

Troke

On TB every waking moment
I need more salt to preserve meat in quanity. A lot more salt!

Back about 50 yrs ago (GAD!) when I was prepping for Nikita K. to nuke us, the only long term problem we could not solve was a salt supply. And folks, if no electricity, you will find salt very difficult to get along without.
 
You must log in or register to reply here.
Top