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Salumi: The Craft of Italian Dry Curing Hardcover – August 27, 2012
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About the Author
Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.
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Top Customer Reviews
In several respects, this book does improve on their Charcuterie book. First, they no longer recommend the grinder attachment for the Kitchen Aid mixer, since it can't handle partially frozen meat, the auger churns it too much, and its dull blades smear rather than shear the fat, all resulting in sausages with poor texture. If they'd `fessed up about this 7 years ago, they'd have saved aspiring sausage makers a lot of frustration.
Second, their salami recipes now say that the meat should sit for up to a day after salting and grinding, before finally mixing and stuffing . This extra step allows the salt to extract myosin (a protein in meat, like the gluten in wheat), which makes for a good "bind" in the final product.
But in other respects, this book reads like time has stood still or the authors have missed out on new developments.
For curing whole muscles, they continue to rely on the traditional "salt-box" method, where the meat is simply kept covered with salt, one day for each couple of pounds. The fact that they equate 2 pounds to 1 kilogram (when it's actually 0.9) tells you a lot about the imprecision of this method. A better method, which yields more consistent results and won't have you going through boxes of salt is equilibrium brining. Once you know how much salt is to your liking, you weigh the meat (plus whatever liquid you're adding), use your ratio to calculate the amount of salt needed (I like .Read more ›
Also, in the same recipe, the description of the recipe states that "Ours is heavily seasoned with pepper, bay leaf, juniper, nutmeg and cinnamon."...yet there is no cinnamon in the recipe at all. This, again, was the first recipe I've tried in the book, and found 2 errors...I'm a bit hesitant to try others.
I emailed Michael Ruhlman on Nov. 11 to inform him about the errors I've found, but never did ger a reply.
I do hope that the second printing of this book fixes the errors that I have found, as well as the ones others have found, as I think this could have been a good book. I do not recommend buying it until then.
All in all I would say this book would suit someone with a solid knowledge of curing already and then only as a reference for either butchering a hog or recipes, nothing more.
Most Recent Customer Reviews
Quick Delivery, I have a cookbook addition and I love this book.Published 16 days ago by Christopher Polfus
Although the recipes in this book are ok, the actual material quality of the book is terrible. The pages are cheap "paperback" quality. Read morePublished 3 months ago by Heidi E. Keene
A decent list of recipes, but does not go deep enough into the science or technique of what is going on.Published 4 months ago by Amazon Customer
Excellent detail; if one is interested in various treatments of meat, this is a super book.Published 6 months ago by Linnie