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Charcuterie Cookbook
Posted on 12/5/13 at 3:45 pm
Posted on 12/5/13 at 3:45 pm
Looking to pick up a book on this. Anyone have one that they like? TIA
2
Posted on 12/5/13 at 3:51 pm to Loubacca
Michael Ruhlman's books, Charcuterie and Salumi, are pretty good home-based approaches to curing meat. The first covers a wide range of styles and the second focuses on dry-curing. LINK
(There are other more comprehensive books, if you want to seriously geek out.)
(There are other more comprehensive books, if you want to seriously geek out.)
Posted on 12/5/13 at 4:08 pm to hungryone
do either of those have a good recipe for summer sausage?
Posted on 12/5/13 at 4:12 pm to Loubacca
Learning how to make saucisson would be fun, it is some damn great French dry salami.
Posted on 12/5/13 at 4:46 pm to Loubacca
Im pretty sure it does. I'll check tonight.
Posted on 12/5/13 at 7:26 pm to BlackenedOut
Thanks
Posted on 12/5/13 at 9:06 pm to Loubacca
The classic sausage bible is "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
It's detailed enough that you could start a sausage-making business with it.
It's detailed enough that you could start a sausage-making business with it.
Posted on 12/5/13 at 9:13 pm to Stadium Rat
I had that one...loaned it to a friend... 
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