Quote:
Originally Posted by Old chef
There are two books that I would recommend. they are written by a friend of mine Chef Brian Polcyn. One is Charcuterie and the other Salami. He gives classes throughout the country.
Old chef
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I have "Charcuterie" as well and I tried their Canadian Bacon recipe from it to use the other half of the pork loin. It came out really good.
The books are great resources for both recipes and techniques. "Salumi" focuses strictly on Italian dry curing where as the other has a chapter on it and includes a wider variety of salted and smoked meat recipes.
My husband, after helping with the coppa, Lonza and dry sausages now wants to channel his Polish ancestors and make Kielbasa.
At this rate we will need to invest in a good sausage stuffer and grinder. The Kitchenaid manages, just barely, with a small batch.