The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: Bionic on August 16, 2015, 11:54:29 am
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Salami and other sausage types would be good. Thanks
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Charcuterie by Michael Ruhlman & Brian Polcyn, ISBN 978-0-393-05829-1. You'll find all you need in there.
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Thanks Tony, I will take a look :thumbsup:
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I find that book quite american, it is really interesting though. The Italian sausage i made from it were really sweet. The methods are good but be wary of sugar content The best salamis i made were with HFW using just acidopholus (?)
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Thanks ArosP. I have a sister book to the one recommended by TonyG and I know what you mean by the American bit.
Lots of people recommend HFW but I have also seen others say that there is too much salt in his recipes.
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I think the RC 'handbooks' are worth a look. I think the criticisms on the HFW salt content are aimed at his 'Meat' book. The RC volumes on 'Pork' and 'Curing' are very recent (published this year/last year, and not written by HFW himself) and I have found them very clear and inspiring.
Just butchered our first pig last week. Hams salted, bacon in the cure, salamis hanging to dry... :excited:
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I think the RC 'handbooks' are worth a look. I think the criticisms on the HFW salt content are aimed at his 'Meat' book. The RC volumes on 'Pork' and 'Curing' are very recent (published this year/last year, and not written by HFW himself) and I have found them very clear and inspiring.
Just butchered our first pig last week. Hams salted, bacon in the cure, salamis hanging to dry... :excited:
You have been busy LadyK :)
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You've probably handed over your cash by now, but as an aside Charcuterie by Ruhlman & Polcyn and the RC books are, in my opinion, flawed. Whilst they don't contain anything that'll kill you, they are pretty much riddled with errors, and if you try to scale some of them they just don't work. It's one of the issues with 'recipe' books in charcuterie in general!
Whilst messing around with meat is fun, it has to be taken seriously, and I found the best texts were Home Production of Quality Meats and Sausages by the Marianskis, and the USDA Processing Inspectors' Calculations Handbook. Neither are a bundle of laughs, but they will give you enough information to make your own calculations. You can decide whether you want to toe the tight USDA line or be a bit more free-spirited, but your choice can be made with an understanding of what the various chemical levels will do to you and the meat!
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Try having a look at this site:-
http://www.panoramitalia.com/en/food-wine/article/tips-perfect-homemade-sausage-soppressata/1764/ (http://www.panoramitalia.com/en/food-wine/article/tips-perfect-homemade-sausage-soppressata/1764/)
There are some wonderful older books with real Italian recipes in.......but you have to be fluent in the Italian language, Signora!
a proposito, have a look at this site, get google to do a translation if your italian isn't that good! ;) .
http://www.giannigobbo.com/salami.htm (http://www.giannigobbo.com/salami.htm)
buona fortuna, Ciao, ;D