Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [143]
Five Lakes Grill, 20, 57, 58, 116, 305
flavor
added by nitrites, 40, 173, 177
smoking and, 75, 151
flavoring ingredients. See also seasonings
in brines, 58–59, 61
in dry cures, 41–42, 51, 58
pickling spice, 70–71
spice-lined casings, 105
foie gras, 204
and sweetbread sausage, 149–151
food processors, 28
for pâtés, 204
food safety
dry-curing and, 172, 176, 177–179
cooking dry-cured sausage and, 182
mold on dry-cured foods and, 179–180, 181
nitrates and
botulism prevention by, 172–173, 177
dangers of, 177
nitrites and
botulism prevention by, 38, 78, 106, 152, 172–173, 177
dangers of, 38, 177, 178–179
smoking and, 78
trichinosis prevention and, 180
forcemeats, 27. See also pâtés
5-4-3, 135
mousseline, 147–148, 205, 206
for pâtés, 205
freeze drying, 31
freezing
bacon, 41
fresh sausages, 116
pork, to prevent trichinosis, 180, 185
French Laundry, 12, 116
fresh bacon, 41–43
fresh garlic sausage, 117–118
fresh sausages. See sausages, fresh
fromage de tête, 253
fruitwoods, for smoking foods, 75
galantine(s), 204
cooking
traditional method for, 226–227, 227
in water, 227–228
galantine de canard, 203
garde manger, 101
garde-manger techniques, 25–26
garlic
paste, steam-roasted, 127
roasted
duck and sage sausage with, 125–126
and smoked chicken sausage, 162–163
-sage–brined pork chops, 65–66
garnish, interior
for emulsified sausages, 137
for pâtés, 208
gelatin, powdered, for aspic, 235
German potato salad, 297–298
ginger
duck confit with star anise and, 261
fresh, breakfast sausage with sage and, 120–121
-orange sauce, 290
glands, in pork cuts, 35
glaze, bourbon, 295–296
glazed foods, whiskey-glazed smoked chicken, 81–82
goat cheese, grilled vegetable terrine with, 247–249
Golden Mushroom, 22
goose confit, 261–262
gratin forcemeat, 205
gratin pâtés, 205, 236–238
veal, 237–238
green cabbage, sauerkraut, home-cured, 72
green chile mustard, 284
green tomato relish, 294
grill, smoking foods on, 75, 76–77
grilled vegetable terrine with goat cheese, 247–249
grilling
bacon, 41
fresh sausages, 111, 114
pork chops, 66
grinding meat
grinders for, 25
KitchenAid grinder attachment, 25, 28, 112
for pâtés, 204
for sausage making, 109, 112
for pâtés and terrines, 206
for sausages
emulsified, 136, 137
fresh, 109, 112
guanciale, 47
ham, 34, 35, 75. See also prosciutto
dry-cured, 196–199
country, blackstrap molasses, 198–199
general method for, 196
salted air-dried ham, 197–198
selecting pork for, 196–197
duck, hot-smoked, 82–83
holiday, brown-sugar–glazed, American-style, 93–94
invention of, 31
picnic, 34, 35
Smithfield, 35, 196–197
tasso, 86, 86–87, 88
Westphalian, 31, 196–197, 198
ham hocks, 34, 35
in headcheese, 253–254
smoked, 85
hardwoods for smoking foods, 75
Hazan, Marcella, 44
headcheese, 35, 253–254
Hellman’s mayonnaise, 277
herb(s). See also specific herbs
branches and leaves for smoking foods, 75
-brined roasted chicken or turkey, 63–64
-brined smoked turkey breast, 80–81
hickory for smoking foods, 75
hog(s), 36. See also pig; pork
hog bungs, 104
hog casings, 104, 105
hog middles, 104
home-cured sauerkraut, 72
home-smoking, 75–77. See also smoking foods
horseradish cream sauce, 290–291
hot dogs, 164–165
hot-smoked foods
duck ham, 82–83
sausages. See smoked sausages, hot-smoked
hot-smoking, 74, 77–78
smokers for, 75, 76
How to Read a French Fry (Parsons), 57
Hugelier, Dan, 18, 149, 231
humidity, dry-curing and, 173, 175
Hungarian paprika sausage, 166–167
Hungarian salami, 191–193
hunter sausage, 133, 155–156
ice bath, for cooling smoked sausage, 153
Insta Cure #1, 38, 106
source for, 301
Insta Cure #2, 38, 177, 179
source for, 301
instant-read thermometers, 28
for checking sausage doneness, 103
interior garnish
for emulsified sausages, 137
for pâtés, 208
Italian sausage, 102
spicy and sweet, 122–124
Italian Wine Merchants, 174
J. B. Prince, 28, 304
jaegerwurst, 133, 155–156
jalapeños, smoked, 94–95
jambon cru, 196
jambon de Bayone, 196
jamón ibérico, 35, 196
Jim Drohman’s pork belly confit,