Charcutererie, The Craft of Salting, Smoking and Curing. Ruhlman and Polcyn. ISBN: 0-393-05829-8
This book was recommended a few times on the forum when it was published in the US in 2005. The authors are also BS home users.
It is now available in the UK at discount from Amazon, currently £14.50:
http://www.amazon.co.uk/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298
It is a subject I know very little about, the classical charcuterie dishes are fascinating but the book also goes beyond this with hot and cold smoked salmon recipes together with other seafood and meat dishes plus a range of relishes, pickles, rubs, chutney's and sauces.
The smoked jalopenas and spicy smoked almonds look excellent together with the smoked scallop recipe.
Units are given in imperial and metric units which is handy and first impressions are very favourable. Chorizo, kielbasa, bresoala etc here I come.
Recommended reading. :)
Thanks for the tip Manxman. I had never heard of it, but after reading about it, I see it is exactly the book I'm looking for right now.
Here's the link to the American site
http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_11_1/103-4576859-1459054?ie=UTF8
Cost $22.05
Thanks! Exactyly what I'm interested in now. In the meantime, has anyone tried the salami recipe at the Morton site? Think I'll try that this weekend, along with my pork loin that's been curing for 3 weeks in the tenderquick plus brown sugar and maple syrup.
Quote from: asa on September 13, 2006, 03:06:38 PM
Thanks! Exactyly what I'm interested in now. In the meantime, has anyone tried the salami recipe at the Morton site? Think I'll try that this weekend, along with my pork loin that's been curing for 3 weeks in the tenderquick plus brown sugar and maple syrup.
I'm not doing the salami, but I will be trying the pepperoni on Saturday. I haven't decided if I am going to use the BS or the oven. I may do one in each. I'm not going to use the liquid smoke.
Perhaps it would be useful to compile a list of recommended reading books? :)
Glad you found the tip useful asa.
Quote from: manxman on September 14, 2006, 02:34:32 AM
Perhaps it would be useful to compile a list of recommended reading books? :)
Glad you found the tip useful asa.
Good idea Manx. ;)
QuoteGood idea Manx.
What do you reckon the best way to go about it is Iceman? Perhaps start a separate thread and just invite people to post their recommendations and get it stickied? Any other ideas? :)
Quote from: manxman on September 14, 2006, 02:59:16 PM
QuoteGood idea Manx.
What do you reckon the best way to go about it is Iceman? Perhaps start a separate thread and just invite people to post their recommendations and get it stickied? Any other ideas? :)
I think that's a great idea. It would be nice to have that info in one place. Is it possible to have it on the recipe site?
Quote from: bubbagump on September 14, 2006, 03:16:20 PM
Quote from: manxman on September 14, 2006, 02:59:16 PM
QuoteGood idea Manx.
What do you reckon the best way to go about it is Iceman? Perhaps start a separate thread and just invite people to post their recommendations and get it stickied? Any other ideas? :)
I think that's a great idea. It would be nice to have that info in one place. Is it possible to have it on the recipe site?
Perfect idea. Sort of in the lines of the prefered vendors sticky.
QuoteIs it possible to have it on the recipe site?
Perfect idea. Sort of in the lines of the prefered vendors sticky.
Sounds like a plan coming together! :)
Perhaps some advice from Olds as to the best way to go about it would be in order?
Quote from: bubbagump on September 14, 2006, 03:16:20 PM
I think that's a great idea. It would be nice to have that info in one place. Is it possible to have it on the recipe site?
Such a list had already been started on the recipe site. If a small review of each book could be added, it would be better.
http://susan.rminor.com/forums/showthread.php?t=102
Quote from: Habanero Smoker on September 15, 2006, 02:52:25 AM
Quote from: bubbagump on September 14, 2006, 03:16:20 PM
I think that's a great idea. It would be nice to have that info in one place. Is it possible to have it on the recipe site?
Such a list had already been started on the recipe site. If a small review of each book could be added, it would be better.
http://susan.rminor.com/forums/showthread.php?t=102
Thanks Hab. I never even noticed that. ::) Duh! :o Yes, a review would be nice.
QuoteThanks Hab. I never even noticed that. Duh!
Snap... I never noticed it either. :-[
Quote from: manxman on September 15, 2006, 11:59:20 AM
QuoteThanks Hab. I never even noticed that. Duh!
Snap... I never noticed it either. :-[
Thanks guys, now I don't feel so dumb :-[
Quote from: asa on September 13, 2006, 03:06:38 PM
Thanks! Exactyly what I'm interested in now. In the meantime, has anyone tried the salami recipe at the Morton site? Think I'll try that this weekend, along with my pork loin that's been curing for 3 weeks in the tenderquick plus brown sugar and maple syrup.
Asa,
First you got me thinking about the pepperoni, by asking about the salami recipe. So I'm making that tomorrow. I got a good deal on ground meat, so I will be making the salami also. I'm going to make it into one loaf instead of dividing it up into two loafs. Maybe we can compare notes.
Well! After a four week back order wait I finally received my book yesterday. I haven't thoroughly read the book, but had a chance to look at the sausage section, and that section is well written. That section is very detailed, and it lists all the equipment and materials you will need. The authors mentioned that they often use the meat grinder attachment of their Kitchen Aid stand mixer, but do not recommend it for stuffing the casings.
So far it has exceeded my expectations. I'm not sure how much a person with a lot of experience in curing would get from this book, besides the recipes, but I believe this book was written for anyone who would like to explore this area. Although a beginner would be comfortable with this book, a more advance person will find a lot of new material to learn from.