Charcuterie -- The Craft of Salting, Smoking, and Curing
Looking what just came in the mail for me! On Luke’ recommendation, of course. I can’t wait to get started. What should I try first?
Comments
Does this help make jerky? Make jerky. Venison jerky as a matter-of-fact, please.
I’m disappointed that the names of the authors aren’t manly enough. A book about curing meats should be written by Chet Steelford, Manfield Fightpower, and Max Fistrock.
Although that kinda makes it sound like a smutty gay porn.
I don’t need help making jerky, Paris. I got jerky covered. You supply the venison and I’ll jerkify it for you.
Will you make it extra spicy?
Of course!
This may be a dumb question, but is the cured meat done by professional chefs/cooks/butchers/etc. either so sub-par in quality or prohibitively expensive so as to necessitate one smoking and/or curing ones own meat?
John said:You supply the venison and I’ll jerkify it for you.
Oh and that’s what she said.
Kevin said:This may be a dumb question, but is the cured meat done by professional chefs/cooks/butchers/etc. either so sub-par in quality or prohibitively expensive so as to necessitate one smoking and/or curing ones own meat?
Neither. It’s just unavailable. I’ve yet to find a deli or butcher shop that does it’s own curing and what have you. It’s all Boar’s Head and shit. In the rare cases you do find artesan charcuterie, it’s either, as you said, prohibitively expensive cause it was likely imported from overseas, or it’s Polish. Which is awesome, but, y’know. Variety is the spice and such.
Also, it’s just super cool and fun to do it yourself.
Take this with a grain of salt as I just quickly downed a Golden Monkey and I’m feeling especially happy, but I’m actually getting emotional over the content of this book. After reading all the introductions and the first chapter, I’ve never been more excited about food and how it connects us to the earth and to our roots.
Everyone should read this book, preferably with a good buzz.