Charcuterie book
- Thread starter stratts
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Charcuterie and French Pork Cookery by Jane Grigson is excellent.
Also worth a look is the River Cottage book called "Curing & Smoking"
Also worth a look is the River Cottage book called "Curing & Smoking"
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.
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.
Pine Marten
Well-Known Member
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...
Norfolk Horn
Well-Known Member
+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
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
Hayduke
Well-Known Member
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
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
lambic
Well-Known Member
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.
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.
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