Cured meats at home? Authors show the way

                                                 Photo by Matthew Bowie


The Chicago Tribune has a story on making your own Salami that includes intervews with authors Michael Ruhlman and Bryan Polcyn. We can’t recommend Ruhlman’s book Charcuterie enough and, as always, wild game meats can be adapted for virtually any of the recipes.

Read the full story here.

Polcyn: Here’s what it comes down to. It’s not the recipe that will make the difference, because the recipe is basically salt and pork. Chefs aren’t the artists. Nature is the true artist. So if you start with a (breed like a) Berkshire, cut it properly and follow the book, you will have a great coppa. As good as you can get in Italy? I don’t know.

About Go Carnivore

Lifestyle of Meath Enthusiasts
This entry was posted in Charcuterie, Cooking, Meat 101, Recipes, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to Cured meats at home? Authors show the way

  1. Dyrewulf says:

    Reblogged this on 323 Archery Shoot and commented:
    I love all the various cured meats there are to try – Patak’s Meats is a good place in Cobb County GA to try many variations without having to make the dish yourself, but I think I’ll try my hand at some of these.

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