Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [142]
and smoked tomato salsa, 282
corned beef, 67–68
cornmeal crust, basil, salmon pâté in, 242–245
crab, Maryland, scallop, and saffron terrine, 241–242
crépinettes, 102
cucumbers
dill pickles, traditional, 71
dill relish, 281–282
sweet pickle chips, 298
Cumberland sauce, 289–290
cured back fat, 12, 34, 175, 201–202
cured pork belly, 201–202
curing salt, 38
botulism prevention by, 38, 78, 106, 152, 172–173, 177
buying, 41
color and, 177
dangers of, 38, 177, 178–179
for dry-curing, 172–173, 177–179
effects on meat, 38
flavor added by, 40, 173, 177
for sausages, 106
for smoking foods, 78, 152
sources for, 301
when required, 179
Da Bomb, 120
Daverio, Giovanna, 36
Daverio, Mark, 36
Davidson, Alan, 83
DQ Curing Salt, 38, 106
source for, 301
DQ Curing Salt #2, 38, 177
source for, 301
“definition” of dried sausage, 183
dehydrating foods. See also dry-cured foods; ham, dry-cured
salt for, 32
tomatoes, 248
dextrose
for dry-curing, 39, 179
for sausages, 106
Diamond Crystal kosher salt, 28, 38
dies, for grinders, 112
digital scales, 28
digital thermometers, 28
digital thermometer-timers, 28
dill
-cucumber relish, 281–282
pickles, traditional, 71
distilled water, with live cultures, 179
doneness
of dry-cured foods, 181–182
of hot-smoked foods, 77
of pâtés and terrines, 208–210
of pork, 62
of poultry, 62
of sausages, 103
emulsified, 138
fresh, 111
smoked, 152
dough for pâté, 234–235
dressings
Russian, 287
vinaigrette, basic, 285–287
dried milk powder, for sausages, 106, 140
smoked, 152
dry-cured foods
freezing to prevent trichinosis, 180, 185
ham, 196–199
country, blackstrap molasses, 198–199
general method for, 196
salted air-dried ham, 197–198
selecting pork for, 196–197
judging doneness of, 181
lardo (cured pork belly), 12, 34, 175, 201–202
mold on, 179–180, 181
sausages. See sausages, dry-cured
storing, 182
sugar for, 179
dry-curing, 171–202
avoiding contamination in, 176
curing salts for, 172–173, 177–179
difficulty of, 173, 175
dry cures for, 38–40
basic, 39–40
flavoring ingredients in, 41–42, 51, 58
time foods spend in, 39
working ratio for, 39
drying times and judging doneness, 181–182
essentials for, 176
lactic acid additives and live cultures for, 179
recipe amounts for, 182
salt for, 176
sanitation for, 176
troubleshooting during drying process and,181
drying boxes, 175, 176
dry rub, spicy, for pork, 90–91
duck
confit, 17–18
basic, 257–259
with clove, 259–260
serving, 18
with star anise and ginger, 261
fat
in duck confit
with clove, 259–260
with star anise and ginger, 261
in pork confit, 263–264
ham, hot-smoked, 82–83
prosciutto, 54–55
roulade, roasted, 229–231
sausage, sage and roasted garlic, 125–126
source for, 303
egg(s)
in aïoli, 278–279
in boudin blanc, 143–145
in mayonnaise, 277
pickled, 32–33
in sauce gribiche, 280–281
in tart cherry mustard, 283
eggplant
in grilled vegetable terrine with goat cheese, 247–249
in Mediterranean olive and vegetable “rillettes,” 270–271
emulsified sausages. See sausages, emulsified
English pork pie, 217–219
Escoffier: The Complete Guide to the Art of Modern Cookery, 280
The Essentials of Classic Italian Cooking (Hazan), 44
farce. See forcemeat
fat, 255–274
back. See back fat (pork)
caul, 102, 105
confits and. See confits
in dry-cured ham, 196
jowl, 106
lard, 33. See also lard
light damage to, 175, 201
in pâtés, 205
of pig, 33–34
rendering, 260
rillettes and. See rillettes
in sausages, 101
fatback. See back fat (pork)
fennel-cured salmon, 50–52, 53
fermentation, pickling by, 68–72
fermented sausages, 159–161
Hungarian salami, 191–193
landjager, 194–195
peperone, 185–186
saucisson sec, 104, 172, 193–194
soppressata, 172, 186–188
Spanish chorizo, 133, 190–191
summer sausage, 159–160
Thuringer, 160–161
Tuscan salami, 183–185
Fermento, 107, 159
source for, 301
Fernandez-Armesto, Filipe, 31
fines herbes, 148
fish. See also salmon
brine for, basic, 60
brine time for, 62
salt cod, 31–32, 49–50
seasonings for, 61
trout rillettes, smoked, 269