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Thread: Charcuterie book

  1. #1

    Charcuterie book

    Anyone got any recommendations for a book on the above? I've seen a few on ebay but am not sure which to get,

    Cheers

    Stratts
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  2. #2
    Charcuterie and French Pork Cookery by Jane Grigson is excellent.

    Also worth a look is the River Cottage book called "Curing & Smoking"

  3. #3
    Thanks the Grigson one is the cheapest one I'd seen on evilbay will give it a go
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  4. #4
    SD Regular willie_gunn's Avatar
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    I have the Michael Ruhlmann book, which is okay.

    I'd also recommend the River Cottage book - I did the course there last year which was a day well spent (and I came away absolutely stuffed).

    Another one to consider is the Keith Erlandson book on Home Smoking and Curing which, although a little dated, is also a good read.
    O wad some Power the giftie gie us to see oursels as ithers see us!

  5. #5
    Quote Originally Posted by willie_gunn View Post
    I'd also recommend the River Cottage book - I did the course there last year which was a day well spent (and I came away absolutely stuffed).
    I've found all the River Cottage books great, really useful and they explain the theory behind what you're doing so that you can work it out for yourself and not just follow recipes. I've asked for the new game book for my birthday, but I suspect I'll end up just buying it myself...

  6. #6
    +1 for River Cottage
    I have the salt, and half a Large Black gilt cut into primes, just waiting on a cold spell of weather to make a start on a few different types of cures

  7. #7
    Cheers guys
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  8. #8
    CURED,
    Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw
    Slow Techniques for Enhancing Meat, Fish, etc
    by Lindy Wildsmith.

    great book, clear guidance great pictures,
    on Amazon at the moment for 15-20

    I bought it after she was interviewed on R4 on New Charcuterie :
    BBC Radio 4 - Food Programme, British Charcuterie

  9. #9
    Went with the river cottage book and it looks pretty good from a quick flick through. It's going to get tested this week as I have a Silverside beef joint, some venison haunches and a rolled pork joint to have a go at!!

    Stratts
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    DSC1 forum sponsorship - Blogs - The Stalking Directory

  10. #10
    Exercise some caution with the RC Charcuterie book, especailly with regard to the salt contents and also the nitrate/nitrite issue. The previous books were notoriously bad, the more recent book is better but there are still concerns. The RC is far too salty for my taste, due to trying to compensate for not using nitrate/nitrite.

    In all honesty, it is definitely worth having a thorogh read of the sausagemaking.org forum before you use your meat. There are some people on there who know far more than HFW and his employees.

    Fergus Henderson is also a good read. Erlandsons book is good as well.
    Last edited by lambic; 08-09-2015 at 17:00.

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