May I please get your advice? Hubby has decided he wants to try his hand at charcuterie and has asked for books, supplies, etc. for that for Christmas. We've made sausage many, many times, usually Andouille, sometimes chorizo and breakfast sausage, and have made tasso (fridge cured/then smoked pork), our own corned beef. We have our first batch of homemade sauerkraut going now, about 3 weeks old and soon to be tasted. As well, he "Q's", makes a pulled pork to die for, plus ribs, brisket, turkeys, etc. He has a 21"? Weber kettle, some kind of wood/charcoal smoker, and a big green egg. So, not total newbies.
We are just going to be making in small amounts. Bought a wine fridge already. In fact, that's where the kraut is at. We live in South Florida so it's too warm to hang anything outside of a controlled environment pretty much year round.
I've looked at books and books and books and, of course, there are good reviews and bad reviews about every one of them. Ruhlman and Marianski seem to be authors that have a majority following. I figured I'd buy him a couple of books plus some supplies. Any recommendations on the books?
I'm thinking our best bet will be to try something solid like pancetta or bresola, duck prosciutto, etc. As far as supplies,
cures/salts but not exactly sure which ones
Would appreciate any and all advice. Thanks.
Edited by medtran49 - 12/9/13 at 10:54am