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Salami making

Started by teach, December 15, 2009, 12:40:56 PM

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teach

Hi all

This has probably been discussed before but I am looking at starting sausage and salami making this year and I was wondering if anyone could recommend a good book?

classicrockgriller


teach

perfect!  Cheers

I think this looks the sort of thing I am looking for.

Charcuterie
The Craft of Salting, Smoking and Curing
by Ruhlman, Michael and Polcyn, Brian


FLBentRider

Quote from: teach on December 15, 2009, 01:03:18 PM
perfect!  Cheers

I think this looks the sort of thing I am looking for.

Charcuterie
The Craft of Salting, Smoking and Curing
by Ruhlman, Michael and Polcyn, Brian

I have this book - Very good - especially at explaining some of the historical aspects.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

OU812

I think this one should be in every sausage makers library.

Great Sausage Recipes and Meat Curing; 3rd Edition
by Kutas, Rytek
Hardcover - 516 pages Published: April, 2007
Additional Information: Black and White Photos and Illustrations
ISBN: 0025668609 Sausage Maker Inc.
"One of the most definitive manuals on sausage making. "

oakville smoker

I bought Rytek's book and have read it cover to cover
I intend to get the Professional Chartucerie book when Ican find it for a decent price
71 bucks here in Cannuck land is just too rich for me
Online I can get it for 45
I am going to try to score this the day after Christmas and see how I do
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

carnie1


Habanero Smoker

Wedliny Domove site his salami recipes are basically for dry curing, though he has a couple of semi-dried salami recipes on the site and in the book. Also I have their book, and if you have a good internet connection, at least 90% of the information in the book is also on his site and organized in the same way.

If you don't have an area suitable for dry curing or a dry curing cabinet, you should start with the semi-dried recipes that are in books like "Great Sausage Recipes and Meat Curing".




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