Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book.Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.
What people are saying - Write a review
We haven't found any reviews in the usual places.
30 percent 75 percent humidity acid aitchbone bacon bacteria belly Black Pepper boneless botulism brussels sprouts butcher butcher’s twine carnitas coldsmoking cooked coppa culatello cured meats curing salt deboned Dextrose Doublecheck dried drycured ham drycured meats enzymes exposed flesh fatback fermentation fermentation chamber flavor fridge grams guanciale hanging humidifier humidity controller Ifyou INGREDIENTS Pork inoculating INSTRUCTIONS inthe Italian jamon kosher salt lard layer least 2 weeks meat has lost MEAT WEIGHT meatis method Mixall mixture moisture mold growth nduja nitrites ofthe original weight pancetta PERCENTAGE OF MEAT pizza pork potassium sorbate prosciutto ready to eat recipe Red Pepper remove the meat rinse salami salt and seasonings salty sausage skin slice slow cooker smoke sodium nitrite starter culture sterilized needle tablespoon temperature controller tenderloin themeat trussing unwanted mold vacuumsealed variables vinegarsoaked towel Weigh the meat WEIGHT AS PERCENTAGE whole muscles witha you’ll you’re