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Charcuterie: the craft of salting, smoking, and curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev ebook
Publisher: W. W. Norton
Format: epub
ISBN: 0393058298, 9780393058291
Page: 416

For years, I have longed to learn the craft of salting, smoking, curing and drying large, fat-laden slabs of meat. Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. Adapted from the brine recipe in “Charcuterie, the Craft of Salting, Smoking and Curing” by Michael Ruhlman & Brian Polcyn. Based on the book Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, each month will feature a new recipe to try out, photograph, and document. One of the focal points of our new restaurant Figue will be the charcuterie bar. Charcuterie: The Craft of Salting, Smoking, and Curing. One thing that has always fascinated me is the art of making charcuterie. Part of the setup for Charcutepalooza is to work out of Michael Ruhlman and Brian Polcyn's Charcuterie bible, aptly named, Charcuterie: The Craft of Salting, Smoking and Curing. Meet my new friend Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. We'll call him meat-tacular for short. Up Charcutepaloooza, a blogger challenge to make one charcuterie recipe each month in 2011, with inspiration coming from Michael Ruhlman and Brian Polcyn's Charcuterie – The Craft of Salting, Smoking, and Curing. This has been a hard concept for me to get my brain around. I got out my trusty book, Charcuterie, The Craft of Salting, Smoking, and Curing, by Michael Ruhlman & Brian Polcyn, given to me by some good friends. I used the pastrami recipe from Charcuterie: The Craft of Salting, Smoking, and Curing with a few small changes- I cut the amount of sugar in the cure and forgot the coriander/peppercorn crust before smoking. And what helped me during the process is this book which I got by Michael Ruhlman and Bryan Polcyn called "Charcuterie, the craft of salting, smoking and curing" So here goes the recipe. Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week. Not hard in the sense of what to serve but more how to serve and how to approach it. I have a feeling we'll be getting to know him well over the coming months.