- 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 LLC
- Language: English
- ASIN: B0080T724A
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #328,808 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Charcuterie Made Simple: A No-Fluff Guide To Making Salami, Sausage, And Other Cured Meats At Home Kindle Edition
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Top Customer Reviews
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.
The Art of Making Fermented Sausages
The Art of Fermentation (covers ALL types of fermented foods)
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.
*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.
This would have been a 5 for $0.99
Most Recent Customer Reviews
Pure piece of garbage. Three pages - no content. Amazon is going to have to credit this crap.Published 2 months ago by John Nagle
Decent book. Very basic. Wish I could have seen an example of a recipe in the sample rather than just the forward.Published 21 months ago by Michael Di Menna
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.Published on January 2, 2014 by Brian Simpson
Very well written and easy to follow and understand ,,,I am just learning and this helps me set a foundationPublished on November 12, 2013 by Chip
book is not bad. I personally did not find and recipes that I would use. the content is generally goodPublished on June 20, 2013 by Eamonn McCallum
The format is very difficult to read on the Kindle. There are columns down the middle of the page that when read on the enlarged scale are broken up and difficult to read.Published on April 29, 2013 by Amazon Customer
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