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Book: "Charcuterie - The Craft of Salking, Smoking, and Curing"

post #1 of 8
Thread Starter 
I've had this book for a while (I buy many food books and never open them) but I never actually picked it up and read it. Well I just did this weekend and I was surprised by the recipes in the book. They all (when using a dry cure) call for the curing to last 7 days. They never switch this time according to meat/size/recipe/etc.... What are the opinions on this? If it matters all recipes use #1 or #2).

Great book but the static 7 days concerns me.
post #2 of 8

It's a great book.

When I use one of his recipes I follow it as published.

No problems yet.

I read his blog...very interesting at times..





Have a great day!!



post #3 of 8

From what I understand Cure 1 does its thing in 3 or 4 days.  After that it is equalization, drying etc.  I normally do 10 - 14 days for bacon depending on thickness when I do a dry cure.  I am happy with the results.

post #4 of 8
Thread Starter 
Thanks for the quick response. I'll have to take a look at the blog. I really like the variety of recipes and the sources that are listed in the back. I can't wait until next week so I can try some (I'm traveling this week).
post #5 of 8

Keep us up to date on how you like using the book.  I don't have that one yet, but I love Ruhlman! 

post #6 of 8

I checked it out of the library and read it cover to cover.  I liked it and got some good info and ideas.  Later I bought the Kutas book sight unseen based on recommendations here.  Of the two, I would purchase Kutas first and Ruhlman second.  Both are worth having.  If I could only have one, I would go with Kutas.  Ruhlman has another very interesting book about his time at CIA. I need to check that one out again.  I think the title was The Making of a Chef or something like that.


Good luck and good smoking!

post #7 of 8

I have both books and enjoy them both. I love the pictures in the Ruhlman book big time 

post #8 of 8


Now when I cure bacons and sausages I usually cure them for 10-14 days. Now I think that charcuterie uses the cure know as #2 and it is made to stay on the meat fopr a long time. Now I have been wanting to do some of this stuff dry curing but I just haven't got around to it yet. Let me know how things go too.

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