Dry Cure- Recommendations

[GusRobin]

My next adventure will be to try dry curing sausage. I am in search of a suitable refrigerator or beverage cooler as we speak.
Meanwhile, can anyone recommend a good book that deals with dry curing? I have the Rytek Kutas book on sausage, but looking for something that is more specific for dry curing.
thanks

[NePaSmoKer]

My next adventure will be to try dry curing sausage. I am in search of a suitable refrigerator or beverage cooler as we speak.
Meanwhile, can anyone recommend a good book that deals with dry curing? I have the Rytek Kutas book on sausage, but looking for something that is more specific for dry curing.
thanks

The art of making fermented sausage by Stanley and Adam Marianski

Charcuterie by Michael Ruhlman and Brain Polcyn

Salumi by the same two above.

Just starting out IMHO you should start with smaller diameter casings so you dont have any case hardening.

[GusRobin]

Thanks Rick
I assume that I should start at the top book?
Define smaller? Pepperoni, salami?

[NePaSmoKer]

Thanks Rick
I assume that I should start at the top book?
Define smaller? Pepperoni, salami?

Gus

The 1st one is a good book for beginners. But all are good.

Smaller like hog, sheep casings. You can make some really good salami and such with smaller casings.

[devo]

When I got into it Gus the hardest part was the patience you need.
I would also join:
http://wedlinydomowe.pl/en/index.php?sid=d4ebdd65ad665a66e732d5a6422bdaeb

There are some really good Charcuterie's on the site and they do have a thread going for beginners to make some really good product. I think the guy who runs the place is kind of a dick head but hey that's my personal feeling and might not be yours. He does know his stuff though or he can sure copy and paste stuff out of a book for you  ;)

Any ways good luck with your next venture. Keymaster, Nepa and a few others here have gone this route so there is a some experience here also and it really is not that hard if you just take your time and wait for the end result. Do read those books as they have a lot of info you will need.

[NePaSmoKer]

When I got into it Gus the hardest part was the patience you need.
I would also join:
http://wedlinydomowe.pl/en/index.php?sid=d4ebdd65ad665a66e732d5a6422bdaeb

There are some really good Charcuterie's on the site and they do have a thread going for beginners to make some really good product. I think the guy who runs the place is kind of a dick head but hey that's my personal feeling and might not be yours. He does know his stuff though or he can sure copy and paste stuff out of a book for you  ;)

Any ways good luck with your next venture. Keymaster, Nepa and a few others here have gone this route so there is a some experience here also and it really is not that hard if you just take your time and wait for the end result. Do read those books as they have a lot of info you will need.

You must be talking about chuckwagon? He has been that way for years and booted from a few forums.

[devo]

Ah yes, he really should have this as his signature.

"The key to success is to never stop learning. The key to failure is to think you know it all."

[GusRobin]

thanks all

[Keymaster]

Gus, most everything in the first book Nepas mentioned is covered on this website that is chalked full of great information and was a little overwhelming for me at first. It takes me a couple trys or reading things twice to actually get a grasp on things :)

http://www.wedlinydomowe.com/