Author Topic: Salumi: The Craft of Italian Dry Curing, by Ruhlman and Polcyn (Read 7384 times)

Bill/SFNM · « **on:** August 29, 2012, 11:19:35 PM »

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

http://www.amazon.com/gp/product/0393068595/ref=pd_1ctyhuc__top_sim_04_02

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.

TXCraig1 · « **Reply #1 on:** August 29, 2012, 11:25:06 PM »

I got mine two days ago.

Bill/SFNM · « **Reply #2 on:** August 29, 2012, 11:32:58 PM »

Looks Photoshopped to me.

Bill/SFNM · « **Reply #3 on:** August 29, 2012, 11:34:33 PM »

So, have you made anything yet? What looks good?

TXCraig1 · « **Reply #4 on:** August 29, 2012, 11:38:59 PM »

Quote from: Bill/SFNM on August 29, 2012, 11:32:58 PM

Looks Photoshopped to me.

How about this one?

parallei · « **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.

Bill/SFNM · « **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.

TXCraig1 · « **Reply #7 on:** August 29, 2012, 11:52:42 PM »

Quote from: Bill/SFNM on August 29, 2012, 11:34:33 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.

TXCraig1 · « **Reply #8 on:** August 29, 2012, 11:53:33 PM »

Quote from: parallei 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.

Page 174

TXCraig1 · « **Reply #9 on:** August 29, 2012, 11:54:46 PM »

Quote from: Bill/SFNM 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.

No apologies necessary. Peter can attest to the fact that I'm not much to look at...

Jet_deck · « **Reply #10 on:** August 29, 2012, 11:55:48 PM »

Quote from: TXCraig1 on August 29, 2012, 11:52:42 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?

TXCraig1 · « **Reply #11 on:** August 30, 2012, 12:01:59 AM »

Quote from: Jet_deck on August 29, 2012, 11:55:48 PM

I'm not even going to google it, where TH did you get the seeds from?

Google.

Jet_deck · « **Reply #12 on:** August 30, 2012, 12:45:29 AM »

Your inbox is full Mr. Google. Dipstick.

TXCraig1 · « **Reply #13 on:** August 30, 2012, 12:50:39 AM »

Quote from: Jet_deck on August 30, 2012, 12:45:29 AM

Your inbox is full Mr. Google. Dipstick.

Not any more, and they were all from you

Jackitup · « **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

pizzaneer · « **Reply #15 on:** August 30, 2012, 07:30:09 AM »

Quote from: Jet_deck on August 29, 2012, 11:55:48 PM

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.

Pete-zza · « **Reply #16 on:** August 30, 2012, 07:36:34 AM »

Quote from: TXCraig1 on August 29, 2012, 11:54:46 PM

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

TXCraig1 · « **Reply #17 on:** August 30, 2012, 09:48:23 AM »

Quote from: Pete-zza on August 30, 2012, 07:36:34 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.

TXCraig1 · « **Reply #18 on:** August 30, 2012, 10:00:56 AM »

Quote from: pizzaneer on August 30, 2012, 07:30:09 AM

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.

These are the three I ordered:

http://www.ebay.com/itm/HOT-CHERRY-BOMB-PEPERONCINO-CALABRESE-CHILI-PEPPER-SEEDS-FREE-SHIPPING-/180945689847?pt=LH_DefaultDomain_0&hash=item2a21341cf7

http://www.growitalian.com/pepper-piccante-calabrese-97-115/

http://www.growitalian.com/pepper-picante-etna-97-109/

pizzaneer · « **Reply #19 on:** August 30, 2012, 10:18:49 AM »

Quote from: TXCraig1 on August 30, 2012, 09:48:23 AM

I guess I've been listening to my wife too much.

Who else you gonna trust?