Charcuterie

[bill ace 350]

Was given this book!

First edition, 2005.....

 

[bmudd14474]

How do you like it so far?

 

[chopsaw]

Bill , be careful with that . There's a lot of " wrong " in there .
His salt and cure amounts are extreme in some cases .

The pickling spice on page 68 is a keeper though .

 

[bill ace 350]

How do you like it so far?

Just got it. Probably many changes since 2005...

 

[bill ace 350]

Bill , be careful with that . There's a lot of " wrong " in there .
His salt and cure amounts are extreme in some cases .

The pickling spice on page 68 is a keeper though .

Appreciate it!

 

[chopsaw]

I did a dried cured brisket flat for pastrami using that spice on page 68 . It smelled so good .

Look through it . Some good motivation in there , just apply what you know for some of the amounts .

 

[crazymoon]

BA350, I bought that book years ago, was always going to try some of the recipes and never did. Good read and was unaware that the salt/cure amounts were wrong, thanks Chopsaw for the headsup if I ever do use the recipes !

 

[chopsaw]

I've made the Italian sausage . It's busy for sure , and I left some of the stuff out . Salt heavy in the list , I backed it down . Wasn't bad .
Maybe I shouldn't say wrong , just doesn't match up with what I've learned over the years .

He's at 40 grams salt per 5 pounds of grind . That's heavy for what I do .

 

[frankie007]

I found this book very useful. It was my first introduction to curing/smoking 12/13 years ago. I made a lot of recipes out of this book or tweeked them to make my own. It inspired me to look further into the topic and i always recommend it. I have their "Salumi" book too.
I have to admit that I have been referencing Marianski brothers book much more lately but I guess that's how it goes