Cookbooks on making sausages & curing meat?
Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
by Michael Ruhlman (Author), Brian Polcyn (Author
There was a good bit of conversation about it a year or more ago, if I recall correctly. You can probably search out some threads. Here's the first one I came across:
I had th ebook home from the library when it was new and it was intriguing.
let us know what you do!
Thank you all! I just bought the Ruhlman book and can't wait for it to arrive!
I am prepping this December. Every year my in-law in the south of Spain slaughter 2 pigs during Christmas time to make sausage. This year I can actually make it for the whole event. They've been doing this for generations so things are so second-nature that they don't do a very good job of explaining things. "It's just how things are done!", is basically what I get as an answer to all my pesky questions. So a good in-depth book would be helpful so that I can get a bit of the science behind things.
re: paul balbin
You can never have too many meat-curing books!
Try Paul Bertolli's "Cooking by Hand"--serious, high-class recipes from the guy who makes Fra Mani salumi (not to mention all the pastas and everything else in the book).
Also, the great Ruhlman-Polcyn book benefited from so many that went before, but it never hurts to revisit earlier ones:
Jane Grigson, "The Art of Charcuterie"
Rytek Kutas, "Great Sausage Recipes and Meat Curing"
"Bruce Aidell's Complete Sausage Book"
By the way, Batali's "The Babbo Cookbook" has a delicious, dead-simple recipe for guanciale.