Pre-Order Ruhlman and Polcyn's new book on SALUMI!!

[artisanbeard]

I'm sure we all have "the book". The book, of course, is Ruhlman and Polcyn's book "Charcuterie: The craft of Salting, Smoking, and Curing". Well, since I loved that book so much, while looking at Amazon today I noticed that they have another book coming out next month, available now for pre-order! 

 WOOT!!

http://amzn.com/0393068595  "Salumi: The Craft of Italian Dry Curing"...now doesn't that sound great?

 

[diggingdogfarm]

Yup, pre-ordered it months ago.

~Martin

 

[artisanbeard]

Yup, pre-ordered it months ago.
~Martin

Nice! I can almost taste Guanciale now...

 

[artisanbeard]

I hope there is some good instructionals on Italian style butchery also...but if not that's OK. There are other places to get that info.

 

[diggingdogfarm]

I hope there is some good instructionals on Italian style butchery also...but if not that's OK. There are other places to get that info.

On another forum a member and former Polcyn employee who has an advanced copy said "It looks promising with a nice balance of butchery, history, and recipes. I highly reccomend preordering this book."

We'll see!


~Martin

 

[artisanbeard]

On another forum a member and former Polcyn employee who has an advanced copy said "It looks promising with a nice balance of butchery, history, and recipes. I highly reccomend preordering this book."
We'll see!
~Martin

Great! What forum would that be on, if I might ask? Always looking for more people to get info from.

 

[diggingdogfarm]

Great! What forum would that be on, if I might ask? Always looking for more people to get info from.

Wedlinydomowe, but beware!



~Martin

 

[artisanbeard]

 

[diggingdogfarm]

I'm not going to get into specifics.
If you're not easily deceived, you'll figure it out.

~Martin

 

[artisanbeard]

I'm not going to get into specifics.
If you're not easily deceived, you'll figure it out.
~Martin

I understand. Thanks for the info!

 

[solaryellow]

I'm not going to get into specifics.
If you're not easily deceived, you'll figure it out.

~Martin

You are too kind sometimes Martin.

;o)

Sent from my DROID BIONIC using Tapatalk 2

 

[artisanbeard]

Hey, Hey! I just got the email from Amazon saying they are releasing the book early and I should get it next week! Woot!

 

[diggingdogfarm]

Hey, Hey! I just got the email from Amazon saying they are releasing the book early and I should get it next week! Woot!

Cool!!!

~Martin

 

[artisanbeard]

Guess what is expected to arrive tomorrow...that's right, SALUMI! 

 

[diggingdogfarm]

Well, I found out that the better half ordered the Kindle edition :mad....... it ain't due out until the 20th......oh well...it'll get here eventually!!!

It better be good!!!


~Martin

 

[artisanbeard]

Bummer! Hopefully you'll get it soon.

 

[diggingdogfarm]

Did you get it??? Did you get it???



~Martin :biggrin:

 

[artisanbeard]

Did you get it??? Did you get it???
~Martin

I did get it!! It looks great, just like the Charcuterie book! You will like it!

A friend of mine raises all of the Berkshire pigs for the Old Edwards Inn and Spa in Highlands, NC. and he is raising 1 or 2 pigs for me next year...I cannot wait to butcher them and cure the meat using the techniques in this book!

Now I am planning on building a new curing chamber. Currently, I have a standard household fridge with a temperature controller, humidifier, and a small fan...but I think 2-4 procuttio hams in there it will fill that sucker up (definitely not enough room for more than 2) for a year, leaving me with no more curing space. I don't have a basement or wine cellar, and don't know anyone with one nice enough to use for food curing. I'm thinking about building an insulated smoke house-type building in my backyard, possibly putting a window-unit AC in it, a fan for air movement, and the humidifier...but I don't know how it will work. What do you think?

 

[diggingdogfarm]

Cool!

My family raises some berks.

There is a controller that converts an AC unit to a walk-in cooler unit.
Maybe that would be the way to go, I think you'd have better control of the temps.

http://www.storeitcold.com/

~Martin

 

[artisanbeard]

That's pretty cool...but $300 is kinda steep. I'll start saving my pennies...