An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting, and drying. Shown in clear step-by-step photographs, the techniques are straightforward to follow, from air-dried charcuterie such as hams, coppa, bresaola, and chorizo, to brine-cured hams, chine, salt beef, and pastrami. Nor forgetting black pudding, haggis, pancetta, jerky, and biltong, as well as gravadlax and rollmops, and smoked fish and meats.
Paul Thomas is perhaps better known for his Cheese Expertise but his interest in curing meat has fast developed (Paul is now a judge at The British Charcuterie Live Awards 2020). As he writes, “Charcuterie production and cheesemaking share something in common: both contain elements of science wrapped up in a coat of magic”.
Magic notwithstanding, Paul Thomas gives you a beautifully written guide on how to cure safely as well as imaginatively. There are chapters on the main food safety hazards – how to avoid them; special equipment – novices needn’t worry, you don’t need much; and explanations of essential ingredients – “proper” curing salts or which casings for which Charcuterie you’re about to make.
As well as clear, concise stage by stage recipes on bresaola, coppa and nduja there are instructions on various techniques for making your own from home-cured bacon to air-dried ham.
There’s also a useful glossary – hands up who knew what are bioprotective cultures – plus a handy list of suppliers from around the world which includes ourselves of course.
- Full of great recipes.
- Ideal for all abilities of Charcuterie makers.
- Offers great insight for beginners.
- step by step instructions.
- Hardback cover.