Author Topic: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn  (Read 19915 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.

 


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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


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...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

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.

Offline 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #20 on: October 26, 2012, 06:06:41 PM »
I decided to try 3 of the recipes in the book this weekend:

Lardo Typico
Pancetta Tesa
Simple Salami

Today, I prepared the lardo - salting away for 6 months. Calendar marked for April 26. The smell of the cure was so intoxicating, I'm not sure I can wait that long. 

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #21 on: October 27, 2012, 06:00:14 PM »
Day 2: Pancetta Tesa

Curing in the refrigerator for 5 days, then will hang to dry for a few weeks. I may lop a portion off before then for cold smoking in the pit - bacon.

Offline Jackitup

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #22 on: October 27, 2012, 06:07:19 PM »
Looking forward to the finished report!!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #23 on: October 28, 2012, 10:36:23 PM »
The salame was clearly much more involved than the lardo and pancetta - chop, grind, mix in starter, and stuff into casings. The culture is getting back to life at 80F/80%RH till tomorrow morning. Then they cure at 60F/60% RH, misted with a mold culture, until they've lost 30% weight. If I make this again, I'll do half a batch. Rather than 2x18" pieces, I'd would be easier with 2x9" pieces and more than enough for us. Hard to tell from the photos, but the diameter is about 2.5".

Offline Bill/SFNM

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Re: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn
« Reply #24 on: November 01, 2012, 04:57:07 PM »
Pancetta tesa is done curing and now in with the salame to dry for a few weeks.


 

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