Author Topic: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn  (Read 11752 times)

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Offline Bill/SFNM

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This new book by the authors of Charcuterie is going to be of interest to many here:

http://www.amazon.com/gp/product/0393068595/?tag=pizzamaking-20

My copy is supposed to arrive tomorrow. Charcuterie was a little too rudimentary, so I'm hoping this new book is more advanced. Dry curing is definitely the most demanding and unforgiving curing technique, but also the one I enjoy the most.

Let's use this thread for sharing results.

 
« Last Edit: March 06, 2014, 02:50:20 PM by Steve »


Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #1 on: August 29, 2012, 11:25:06 PM »
I got mine two days ago.  ;D
I love pigs. They convert vegetables into bacon.

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #2 on: August 29, 2012, 11:32:58 PM »
Looks Photoshopped to me.  :)

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #3 on: August 29, 2012, 11:34:33 PM »
So, have you made anything yet? What looks good?

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #4 on: August 29, 2012, 11:38:59 PM »
Looks Photoshopped to me.  :)

How about this one?
I love pigs. They convert vegetables into bacon.

parallei

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #5 on: August 29, 2012, 11:41:39 PM »
If one of you makes Culatello, I'll be happy to taste test it.  For your own safety you understand. ;D

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #6 on: August 29, 2012, 11:43:21 PM »
Defintely Photoshopped. Look at the claw holding the book. I'll feel really embarrassed if your hand has been disfigured in some freak accident while trying to cram a WFO into a garage. Profuse apologies in advance.


Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #7 on: August 29, 2012, 11:52:42 PM »
So, have you made anything yet? What looks good?

No I skimmed it when it came, but I've had another project that has taken my time the past couple days. I'm not sure it is going to excite you much more than Charcuterie. Between the two, it has most of the recipes I would like. I have a bunch of boar in the freezer, so I might start with the Salsicca di Cinghiale Crudo. I'm also looking forward to Salami Calabrese. I've recently acquired 3 different Calabrian chili seeds that are just begging to be grown for this.  It's got all sorts of other things I'd love to try but will probably never get to. Bottom line - this is something I want to learn (I want to offer this if I ever open a place), and I'm going to make an effort to do so.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #8 on: August 29, 2012, 11:53:33 PM »
If one of you makes Culatello, I'll be happy to taste test it.  For your own safety you understand. ;D

Page 174
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #9 on: August 29, 2012, 11:54:46 PM »
Defintely Photoshopped. Look at the claw holding the book. I'll feel really embarrassed if your hand has been disfigured in some freak accident while trying to cram a WFO into a garage. Profuse apologies in advance.



No apologies necessary. Peter can attest to the fact that I'm not much to look at...
I love pigs. They convert vegetables into bacon.


Offline Jet_deck

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #10 on: August 29, 2012, 11:55:48 PM »
....I've recently acquired 3 different Calabrian chili seeds that are just begging to be grown for this...  

I'm not even going to google it, where TH did you get the seeds from?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #11 on: August 30, 2012, 12:01:59 AM »
I'm not even going to google it, where TH did you get the seeds from?

Google.
I love pigs. They convert vegetables into bacon.

Offline Jet_deck

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #12 on: August 30, 2012, 12:45:29 AM »
Your inbox is full Mr. Google.  Dipstick. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #13 on: August 30, 2012, 12:50:39 AM »
Your inbox is full Mr. Google.  Dipstick. :-D

Not any more, and they were all from you  :P
I love pigs. They convert vegetables into bacon.

Offline Jackitup

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #14 on: August 30, 2012, 06:21:23 AM »
Looks like an interesting read. I have Rytek Kutas's book and it's full of good info. I've made 1000's of pounds of sausage (brats) and and summer sausage, jerky, bacon, corned beef etc over the years and have been thinking a lot lately about doing some dry cured meats.

Jon
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Offline pizzaneer

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #15 on: August 30, 2012, 07:30:09 AM »
I'm not even going to google it, where TH did you get the seeds from?


I googled it... these might work.  http://www.almagourmet.com/store/peperoncino-calabrese-dried-hot-peppers-2-ounce-p-430.html

They're dried- I don't know if that makes a difference when trying to grow them from seed.
I'd rather eat one good meal a day than 3 squares of garbage.

Online Pete-zza

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #16 on: August 30, 2012, 07:36:34 AM »
Peter can attest to the fact that I'm not much to look at...

Craig,

As anyone can see from your photos, you have not been denied in that department either. You are the complete package.

Peter

Offline TXCraig1

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #17 on: August 30, 2012, 09:48:23 AM »
Craig,

As anyone can see from your photos, you have not been denied in that department either. You are the complete package.

Peter

I guess I've been listening to my wife too much.  :-D
I love pigs. They convert vegetables into bacon.


Offline pizzaneer

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #19 on: August 30, 2012, 10:18:49 AM »
I guess I've been listening to my wife too much.  :-D

Who else you gonna trust?
I'd rather eat one good meal a day than 3 squares of garbage.