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Mark LaFay. Charcuterie For Dummies
Charcuterie For Dummies® To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Charcuterie For Dummies Cheat Sheet” in the Search box. Table of Contents
List of Illustrations
Guide
Pages
Introduction
About This Book
Foolish Assumptions
Icons Used In This Book
Beyond the Book
Where To Go From Here
Getting Started With Charcuterie
Get the Gear
Meat Grinders
Manual meat grinders
KitchenAid mixer attachment grinder
Electric meat grinders
Sizing and choosing your grinder
Sausage Stuffers
Meat Slicer
Smokers
Curing Chambers
Scientific Meters
Water activity meter
pH meter
Small Wares
Properly Caring for Your Gear
Caring for your grinder
Caring for your stuffer
Shopping for Gear Locally
Shopping for Gear Online
Working with Potentially Hazardous Food
Personal Hygiene
Aprons
Hair restraints
Food-safe gloves
Before You Get Started
Protecting Against Pathogens of Concern
Common interventions to control or kill bacteria
Temperature control
Pathogens of Concern
Salmonella
Staphylococcus
Campylobacter
Listeria monocytogenes
Clostridium botulinum and C. perfringens
Escherichi coli O157:H7
Trichinella
How to Find Help
Quality In, Quality Out
Thinking Twice about Commodity Protein
SO GOD MADE A FARMER
Purchasing Protein from a Farmer
GUNTHORP FARMS
Meat the Butcher
Working with Wild Game
Selecting Your Spices
Salt of the earth
Sodium nitrite / nitrate
Celery juice powders
Making Meat Treats
Fresh and Dry-Cured Whole Muscles
Fresh-Cured Bacons
Dry-Cured Meats
Minding mold
Drying to preserve
Tying the knot
Documenting details
Curing Seafood
Grinding and Stuffing Sausage
Grinding Sausages!
Meat preparations
Spices are the spice of life
Time to grind
Emulsified Sausages
A Word about Casings
Where to buy sausage casings
Care and prep of casings
Stuffing and Linking Sausage
Stuffing sausage
Linking sausage
Getting Fresh with Sausages
You Say Salami, I Say Salame
Fermenting Sausage
Using a lactic acid starter culture
Letting your sausages ferment
Testing the pH of your sausages
Starting out with pH test strips
Stepping up to a pH meter
Ensuring Your Salami Is Secure with a Bubble Knot
Molding the Next Generation of Salami
Drying Your Salami
Entertaining with Charcuterie
Always the Entertainer
Sourcing Great Proteins
Say Cheese
Soft and semi-soft cheese
Medium-hard cheese
Hard cheese
Condiments and Accouterments
Bringing It All Together!
Proper portioning
The platter
Arranging your board
Wine and Charcuterie
Making Wine
In the vineyard
In the winery
Red Wines
Cabernet Sauvignon
Pinot Noir
Merlot
Syrah
Sangiovese
White Wines
Chardonnay
Riesling
Sauvignon Blanc
Pinot Grigio / Pinot Gris
Beer and Charcuterie
Making Beer
Popular Beer Styles
Standard American beer
Wheat beer
Belgian ales
India pale ale
American stouts
Sours
The Part of Tens
Ten Wines Under $25 to Impress Your Guests
Joseph Drouhin Saint-Véran Chardonnay
Pico Maccario Lavignone Barbera d’Asti
Substance Cabernet
Gouguenheim Malbec Reserva
Pierre Sparr Cremant Rosé
Theorize Zinfandel
Roger Neveu Sancerre
Angelo Negro Angelin Langhe Nebbiolo
Mestres 1312 Cava Brut Reserva
Campuget 1753 Rosé
Ten Meats You Must Try
La Quercia Acorn Edition Prosciutto
Smoking Goose Delaware Fireball
Mousse de Foie Gras de Canard
Grammy Mae’s Summer Sausage
Figatelli from Les Cochons Tout Ronds
18-Month Prosciutto di Parma with Black Truffles
Cinco Jotas Acorn-Fed Ibérico Ham
Benton’s Hickory Smoked Bacon
Brooklyn Cured Bresaola
Mole Salami
Index. Numbers
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
Y
About the Author
Dedication
Author’s Acknowledgments
WILEY END USER LICENSE AGREEMENT
Отрывок из книги
Since as far back as written history takes us, humans have been finding ways to evolve and improve; the result has been a constant evolution in how we live so that life can get easier. Think about the small things, like fire, the wheel, wielding fire, stone tools, metal tools, and so on. Arguably one of the greatest innovations for the human race was learning the art of cultivation and preservation. This led to a shift from a hunter-gatherer way of life to an agrarian culture where animals were domesticated, food was farmed, and methods of preservation were discovered and used so that humankind could weather the storms of four-season living and gradually start spreading out across the world.
Maybe it’s this connection to the ways of old that is fueling a resurging interest in seasoning, salting, and preserving meats. Or it could be a pushback against the industrialization of the food system here in the United States. Whether we are romanticizing “the way it used to be” or simply looking for a better way to live in a modern world using influences from the past, the growing interest in artisanal meat craft is apparent.
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Numerous types of bacteria are found in all living creatures, and can cause food spoilage or even severe illness. The chances of you coming into contact with these naughty bacteria will be much lower if you have a basic understanding of how to control the growth of bacteria and how to properly kill them through interventions while you’re processing meat. Common interventions include
Raw sausages that require a cooking step before consumption require very little intervention because heat treating by cooking, when done correctly, will kill all bacteria.
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