Charcuterie: The Craft of Salting, Smoking, and Curing
By Michael Ruhlman and Brian Polcyn
W.W. Norton & Company, 2013
Publisher Description
This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.
Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.
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Recipes
Recipes for Salt-Cured Food
- The Basic Dry Cure
- Fresh Bacon
- Pancetta
- Salt Pork
- Salt Cod
- Fennel-Cured Salmon
- Duck Prosciutto
- Beef Jerky
- Lemon Confit
- The All-Purpose Brine
- Herb-Brined Roasted Chicken or Turkey
- Garlic-Sage-Brined Pork Chops
- Corned Beef
- The Natural Pickle
- Pickling Spice
- Traditional Dill Pickles
- Home-Cured Sauerkraut
Recipes for Smoked Food
- Herb-Brined Smoked Turkey Breast
- Whiskey-Glazed Smoked Chicken
- Hot-Smoked Duck Ham
- Maple-Cured Smoked Bacon
- Smoked Ham Hocks
- Tasso Ham
- Canadian Bacon (Cured Smoked Pork Loin)
- Spicy Smoke-Roasted Pork Loin
- Spicy Dry Rub for Pork
- Pastrami
- Carolina-Style Smoked Barbecue
- American-Style Brown-Sugar-Glazed Holiday Ham
- Smoked Salmon
- Smoked Scallops
- Smoked Jalapeños
- Spicy Smoked Almonds
Sausages
- Fresh Sausage Masgter Recipe: Fresh Garlic Sausage
- Brian’s Holiday Kielbasa, Wiejska Kielbasa with Marjoram
- Breakfast Sausage with Fresh Ginger and Sage
- Classic Fresh Bratwurst
- Italian Sausage, Spicy and Sweet
- Chicken Sausage with Basil and Tomatoes
- Duck, Sage, and Roasted Garlic Sausage
- Steam-Roasted Garlic Paste
- Mexican Chorizo
- Merguez
- Spicy Roasted Poblano Sausage
- Turkey Sausage with Dried Tart Cherries
- Emulsified Sausage Master Recipe: Weiswurst
- Mortadella
- Boudin Blanc
- Quatre Épices
- Boudin Noir with Apples and Onions
- Pâté Spice
- Shrimp, Lobster, and Leek Sausage
- Foie Gras and Sweetbread Sausage
- Knackwurst
- Hunter Sausage Jagerwurst
- Smoked Andouille
- Chef Milos’s Country Venison Sausage
- Summer Sausage
- Thuringer
- Smoked Chicken and Roasted Garlic Sausage
- Kielbasa Polish Smoked Sausage
- Hot Dogs
- Hungarian Paprika Sausage
- Cold-Smoked Andouille
- Cold-Smoked Chorizo
Recipes for Dry-Cured Food
- Tuscan Salami
- Peperone
- Soppressata
- Coppa
- Spanish Chorizo
- Hungarian Salami
- Saucisson Sec
- Landjager
- Salted Air-Dried Ham
- Blackstrap Molasses Country Ham
- Bresaola
- Lardo and Cured Pork Belly
Pâtés and Terrines
- Pâté de Campagne
- Pâté Grandmère
- English Pork Pie
- Pork Terrine with Pork Tenderloin Inlay
- Venison Terrine with Dried Cherries
- Chicken Galantine
- Chicken Stock
- Roasted Duck Roulade
- Pork Pâté en Croûte
- Pâté Dough
- Aspic for Meat Terrines
- Veal Terrine Gratin
- Shrimp and Salmon Terrine with Spinach and Mushrooms
- Maryland Crab, Scallop, and Saffron Terrine
- Salmon Pâté in Basil Cornmeal Crust
- Aspic for Seafood Terrines
- Grilled Vegetable Terrine with Goat Cheese
- All Night Tomatoes
- Avocado and Artichoke Terrine with Poached Chicken
- Headcheese
The Confit Technique
- Le Vrai Confit: Traditional Confit de Canard
- Duck Confit with Clove
- Duck Confit with Star Anise and Ginger
- Goose Confit
- Pork Confit
- Jim Drohman’s Pork Belly Confit
- Classic Pork Rilettes
- White Veal Stock
- Smoked Trout Rillettes
- Mediterranean Olive and Vegetable “Rillettes”
- Simple Rillettes from Confit
- Onion Confit
- Tomato Confit
Recipes to Accompany Charcuterie
- Basic Mayonnaise
- Aïoli
- Rémoulade
- Sauce Gribiche
- Cucumber Dill Relish
- Smoked Tomato and Corn Salsa
- Tart Cherry Mustard
- Green Chile Mustard
- Caraway-Beer Mustard
- Basic Vinaigrette
- Russian Dressing
- Chipotle Barbecue Sauce
- Carolina-Style Barbecue Sauce
- Cumberland Sauce
- Orange-Ginger Sauce
- Horseradish Cream Sauce
- Basil Cream Sauce
- Spicy Tomato Chutney
- Corn Relish
- Green Tomato Relish
- Onion-Raisin Chutney
- Bourbon Glaze
- Marinated Olives
- German Potato Salad
- Sweet Pickle Chips