Description
Book SynopsisCombines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.?Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NC
Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.
Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:
- Sourcing ingredients
- Clear explanations of charcuterie technique
- Creative recipes balancing tradition and invention
- Smoking meats and building your own smoker
The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike?and any home artisan.
I don''t know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point.?Rey Tagle, home charcuterie master
Takes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats.?Hank Will, editorial director, Mother Earth News
Table of Contents Introduction
1 On Intention
Synergy
Sourcing
Safety / How It Works
Equipment and Supplies
2 On Precision
Sausage Primer
Sausage Processing
Apple Horseradish Sausage
Miso & Pickled Ginger Sausage
Rabbit Andouille
Buttermilk Boudin Blanc
3 On Suspension
The Terrine
Chutney & Confit Terrine
Pâté of Thirds
Working (Wo)man's Lunchbox Pâté
60-20 Suspension
Pâté Gratin
Mortadella
4 On Wholeness
Dry Curing
Wet Muscle Curing
Bacon
Corned Beef & Beef Pastrami
Lardo
Tasso Ham
Pork Shank Confit
Coppa or Capicola
Black Pepper Culatello
5 On Collaboration
Fermented Dry Sausages
Making a Charcuterie Cabinet
Starter Cultures and Beneficial Molds
Koji Charcuterie
Growing Koji
Chile, Mustard & Pickled Celery Salami
Calabrese-Style Salami with Vanilla & Lardo
Nduja
Koji Venison Bresaola
Five-Spice Koji Lomo
6 On Culmination
Cooking Sausages
Smoking Meat
Building Your Own Cold Smoker
Serving and Storing Charcuterie
Additional Recipes
Homemade Horseradish
Homemade Miso Sauce
Pickled Ginger
Fermented Sweet Pepper
Pickled Celery Leaves
Fennel Pickles
Candied Jalapeño Pepper
Pimento Cheese Spread
Resources
Acknowledgments
About the Author
A Note About the Publisher
