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

[artisanbeard]

I just noticed he gives the A-MAZE-N Smoker a shout out in the book...that's pretty cool.

Looking to find another way to make the window unit work without dropping 3 bills for it, I found on some brewing forum some guys are taking the temp probe from the unit and putting outside of the chamber and using the temp controller I already have to keep the temp lower. I usually shoot for 60* when curing, so I don't need it like a walk-in...just a little cooler than the unit's presets. What do you think of this idea?

 

[diggingdogfarm]

Interesting, he asked me last year on Twitter about the A-Maze-N and how well it worked, because I participated in Charcutepalooza and a bunch of us, including Ruhlman, would have a related monthly evening Twitter chat where I mentioned the A-Maze-N a couple times...of course I gave it 2 thumbs up!!!

The AC unit conversion sounds like a good idea, I've thought about building a small walk-in, which is how I stumbled on to the Coolbot.


~Martin

 

[artisanbeard]

That's cool that you might have been the one to turn him on to Todd's device! I need to find more info on this Charcutepalooza event...sounds awesome!

 

[diggingdogfarm]

That's cool that you might have been the one to turn him on to Todd's device! I need to find more info on this Charcutepalooza event...sounds awesome!

I think that Charcutepalooza was a one time deal, they didn't do it again this year.
I heard some hint that there might be a Salumipalooza with the new book coming out....we'll see!


~Martin

 

[diggingdogfarm]

Ruhlman blogged about the book a little bit yesterday......

http://ruhlman.com/2012/08/salumi-its-here/

~Martin

 

[diesel]

I was going to wait till the book was out for a while before getting it.  But after reading this thread it seems that it is worth it?  I participated in the Charcutepoolza event also, but only from home.  I think I have made 75% of the recipes from that book and have enjoyed all of them.  Build a curing chamber out of a wine fridge.  That thing has seen better days though.  I would also like to build a bigger curing chamber. 

Here is the link to the site: http://www.mrswheelbarrow.com/recipes/charcuterie/charcutepalooza-info/the-ruhls-2/

You can still go through each month and have your own charcutepoolza.  

I have been BBQing for a long time but after finding Ruhlman's book it opened up a whole new world for me.  I always say that it kicked things up a notch.  I know that serving friends some kick butt ribs or brisket will do the job but when you also serve some cured panchetta or a Spanish chorizo along with  homemade mustard on the side.  It can get much better. 

well.. glad to hear/see there are others that enjoy this book as much as I have.

Aaron.

 

[artisanbeard]

Thanks for the info Aaron!

I was looking at the website for one of my favorite places, Blackberry Farm, and I found this inspiring, http://www.blackberryfarm.com/farm/artisans/butcher . I am all about making my food as "regional" as possible, and the addition of Muscadine wine, sorghum, and spice berry in my salumi seems like an incredible way to do that. I will be experimenting soon...scuppernong and muscadine wines will be ready in my area very soon! Boy, I love the mountains I call "home!"

 

[diesel]

Just got the Salumi book last night.  Read through it for about an hour.  Lots of recipes and they really dive deep into curing meat.  I noticed some recipes in the back that utilize the Salumi.  Can't wait.

 

[artisanbeard]

Just got the Salumi book last night.  Read through it for about an hour.  Lots of recipes and they really dive deep into curing meat.  I noticed some recipes in the back that utilize the Salumi.  Can't wait.

I agree! Great stuff!

DiggingDogFarm, did you ever get yours?

 

[diggingdogfarm]

Finally found the time to read Salumi, unfortunately, I found it rather disappointing.
Maybe my expectations were too great.


~Martin

 

[artisanbeard]

Finally found the time to read Salumi, unfortunately, I found it rather disappointing.
Maybe my expectations were too great.
~Martin

Really? I thought anyone who liked Charcuterie would like Salumi. Maybe it is because they are pretty similar and cover a lot of the same things? I found that I liked it a lot, but I do like Charcuterie better.

Sorry for the disappointment.

-Kyle

 

[diggingdogfarm]

Maybe it is because they are pretty similar and cover a lot of the same things?

Yes, that's part of it, but what's most disappointing is there's very little info that's new, and it's irritating that so many mundane recipes were included at the end as filler....I would have much rather seen that space devoted to more salumi making recipes.
Does someone with enough of an advanced interest to be pursuing information on salumi making really need recipes for roasted garlic, crostini, pesto, tapenade, basic pizza dough and pizza, chicken stock, aioli etc. or even the other recipe utilizing salumi? There are a gazillion and one Italian cookbooks with recipes such as those that are included in the back, but there are very few that contain salumi making recipes and info. It's scandalous!!!! It's insulting!

The crostini recipe!!!

:icon_eek:
Really??? LOL

The technical and related info leaves much to be desired, some of what's there is sloppy!

The book is short on meat and long on filler!

I really wanted to like the book, but I'm not going to lie to myself or anyone else! :biggrin:


~Martin

 

[artisanbeard]

Yes, that's part of it, but what's most disappointing is there's very little info that's new, and it's irritating that so many mundane recipes were included at the end as filler....I would have much rather seen that space devoted to more salumi making recipes.
Does someone with enough of an advanced interest to be pursuing information on salumi making really need recipes for roasted garlic, crostini, pesto, tapenade, basic pizza dough and pizza, chicken stock, aioli etc. or even the other recipe utilizing salumi? There are a gazillion and one Italian cookbooks with recipes such as those that are included in the back, but there are very few that contain salumi making recipes and info. It's scandalous!!!! It's insulting!
The crostini recipe!!!

Really??? LOL
The technical and related info leaves much to be desired, some of what's there is sloppy!
The book is short on meat and long on filler!
I really wanted to like the book, but I'm not going to lie to myself or anyone else!

~Martin

I did find that the price they give for using the whole hog are very unrealistic. They recommend Berkshires or Durok, and say they got theirs for something like $1.79 hanging weight (not exactly sure on the price they quote, but I know it's well below $2)...and then they said Brian gets his for even cheaper because he buys in quantity. I contacted several hog raisers in the area and the lowest price I found was $3.50 per pound (wholesale pricing for whole hogs), hanging weight...except for a friend of mine who sells for $3. The price is only going up, so the price is unreliable. I agree with the "filler", but I think the stuff on the meat curing (which is why I got the book) is good, so I don't really care about the "bonus" stuff. The crostini recipe is rather comical, though. LOL

 

[artisanbeard]

A friend of mine gave me a b-e-a-utiful venison ham. It's about 8.5 pounds and ready for some salted lovin'. I think I am going to make a Venison Speck using the recipe in the Salumi book. I think the same cure/flavor profile will work well with venison...it is heavily spiced with juniper and and the like, and smoked - should be good, right? What are your thoughts? 

 

[diggingdogfarm]

Sure sounds good!
Years ago, before my Grandfathers and several other family members passed away, when we harvested a lot of deer we used to make deer 'prosciutto' seasoned with thyme, bay leaves, cloves, juniper berries and black pepper.

~Martin

 

[artisanbeard]

That sounds great, Martin. I'll probably start curing it Saturday. I'll take pics and keep y'all updated. I'm looking forward to cutting into it months from now.

 

[diggingdogfarm]

A heads up:

If you buy this book pay close attention to the cure and salt amounts in all recipes, some are just plain illogically whacky and UNSAFE by some standards!!!!!

Whatever you do, DO NOT buy the Kindle version, proper linking is absent in the index making the book a major pain in the rump to use on the Kindle and Kindle for PC, and next to worthless on Kindle Reader for browsers!!!!! GRRRrrrrrrrrrrrrr!!!!!!!!!!!!!!!!



~Martin

 

[artisanbeard]

A heads up:

If you buy this book pay close attention to the cure and salt amounts in all recipes, some are just plain illogically whacky and UNSAFE by some standards!!!!!

Whatever you do, DO NOT buy the Kindle version, proper linking is absent in the index making the book a major pain in the rump to use on the Kindle and Kindle for PC, and next to worthless on Kindle Reader for browsers!!!!! GRRRrrrrrrrrrrrrr!!!!!!!!!!!!!!!!



~Martin

Hey Martin,

I agree with you completely! While at first glance I liked the book, the more and more I read it and find OBVIOUS errors, I simply cannot recommend the book for something other than a reference on Italian dry-cured meats...definitely not to actually cure meats with.

I'm disappointed with the book for sure, especially after such a successful book in "Charcuterie".

-Kyle

 

[roller]

I just ordered this book and I really like the 1st one...