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Charcuterie Made Simple: A No-Fluff Guide To Making Salami, Sausage, And Other Cured Meats At Home Kindle Edition

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Length: 60 pages Enhanced Typesetting: Enabled

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Product Details

  • File Size: 415 KB
  • Print Length: 60 pages
  • Publisher: Simple Self-Sufficiency (May 5, 2012)
  • Publication Date: May 5, 2012
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0080T724A
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #304,673 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By D. M. Valente on October 29, 2012
Format: Kindle Edition Verified Purchase
This book contains a very brief introduction to Charcuterie. The author gives you an outline of what it's all about, and then follows it up with a handful of intro-level recipes. He leaves out a lot of important details, such as the fact that there are two different kinds of curing salts, one containing just sodium nitrite and one containing nitrite and nitrate. Using the former can severely increase the risk of serious health concerns when making certain cured meats such as the salami sample recipe.
I would have liked more information on using cultures and cures, and at least a little bit on what kinds of changes you are looking for in meats at different stages of the process. Also, when to use dry vs wet cures, and when do you want to pack something in salt like you would when making a prosciutto vs when to rub on a light coating of salt such as with Lonzino.
If you buy this book, you will inevitably have a lot of unanswered questions and will probably just end up buying a different charcuterie book. I'd recommend this book if you think you might be interested in curing your own meats, but aren't really sure. If you know it's something you want to do, buy one of the following books as an initial guide first.
Some suggestions:
Rhulmans Charcuterie
The Art of Making Fermented Sausages
The Art of Fermentation (covers ALL types of fermented foods)
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5 of 6 people found the following review helpful By Becky and Jim review TOP 500 REVIEWERVINE VOICE on May 21, 2012
Format: Kindle Edition Verified Purchase
James Rockwell has put together that great (and sometimes rare) combination of interesting food history, and practical recipes.

I enjoyed his history of Charcuterie, even the name is intimidating, but he breaks it down into simple steps.

As much as the history of the meat preparation interested me, it was the recipes I found most intriguing. I recently bought a smoker and intend to use his recipe for bacon, then smoke it with applewood!

Everything is here, from building your own curing station to recipes that are laid out in step 1, step 2, step 3. The author's voice is very clear and the directions easy to understand.

Do not skip any of the chapters leading up to the recipes, especially the one on good and bad bacteria, this is super important and can be the difference between feeding your family or a 2AM trip to the ER.

Most of the ingredients can be found at your local grocery store, a butcher store, or online (like the pink nitrate).

The book has an excellent interactive table of contents, linking to each chapter and recipe.

The hardest thing for me will be finding a non humid cool enough place to hang the meat ... but this book inspires me to think of something:) I'm sure it will inspire you too.

Highly recommended

*ETA, apparently there is a lot of controversy over the safety of this type of cooking involving nitrates. After receiving a well written thought out series of comments from R. Nichols I did a bunch of googling. Even Ruhlman's book on the subject apparently has caused controversy of the use of nitrates, cold smoking, and botulism. My best recommendation is to do a lot of research and decide which recipes/techniques you feel most comfortable and safe with.
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2 of 3 people found the following review helpful By Gail C. Reiser on July 28, 2012
Format: Kindle Edition
Enjoyed the book thoroughly. New and exciting way to play in the kitchen. Great instructions. Book beautifully written. Delivered quickly.
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Format: Kindle Edition
If you are interested enough in the art of charcuterie to even think about buying this book, please go straight to Stan Marianski's "The Art of Making Fermented Sausages". You won't regret it.
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Format: Kindle Edition
Simple, and very well written. I liked how the history and relevance of charcuterie was explained prior to jumping into how-to and recipe portions.
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By Chip on November 12, 2013
Format: Kindle Edition Verified Purchase
Very well written and easy to follow and understand ,,,I am just learning and this helps me set a foundation
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By Miller on September 7, 2013
Format: Kindle Edition
This book was a good beginners guide to preserving meats. It was a little thin on recipies for sausages. It also offered no tips on smoking meats. Overall it did give a good basis of charcuterie.
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