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

James Rockwell , Simple Self-Sufficiency
3.6 out of 5 stars  See all reviews (12 customer reviews)

Kindle Price: $3.99
 
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Book Description

If you've seen it at the grocery store, you can make a better, tastier, healthier version at home!

Using charcuterie techniques to preserve your own meat is a great way to ensure your family is eating organic, hormone free, antibiotic free lunchmeats, hot dogs, and sausages. If anyone in your family suffers from allergies or food sensitivities, charcuterie is a great way to reintroduce simple sliced meats to their diet. If you suffer from celiac disease or gluten sensitivities, charcuterie means getting to enjoy basic foods like hot dogs and sandwiches again. Instead of cheap fillers, your meat will only contain the good foods you decide to include.

Charcuterie meat is healthier, tastier, and hard to give up. Once you get started, you'll never want to go back to the grocery store processed meat you used to pile on your bread! This book will explain to you in a clear, step-by-step manner how to make your own Charcuterie meats and get you started right away.

As with all Simple Self-Sufficiency titles, this book is written in an interesting and readable manner, without all the "fluff". We aim to publish books in a way that will deliver to you all of the necessary information without going into an extreme amount of detail. We guarantee you will come out with an expanded knowledge of the topic, from a source you can trust, without having to take days to read about it. Enjoy!



Product Details

  • File Size: 355 KB
  • Print Length: 60 pages
  • Publisher: Simple Self-Sufficiency (May 5, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0080T724A
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #243,274 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.6 out of 5 stars
(12)
3.6 out of 5 stars
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
3.0 out of 5 stars Decent Brief Introduction 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
5.0 out of 5 stars Fascinating and helpful 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
5.0 out of 5 stars New fun 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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1.0 out of 5 stars Horrible and potentially dangerous June 22, 2014
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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5.0 out of 5 stars informative November 12, 2013
By Chip
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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