Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [146]
in breakfast sausage with fresh ginger and sage, 120–121
in Brian’s holiday kielbasa, wiejska (with marjoram), 118–119
in Carolina-style smoked barbecue, 92–93
in Chef Milos’s country venison sausage, 157–158
in chorizo
cold-smoked, 169–170
Mexican, 127–129
Spanish, 190–191
in confit, 263–264
in coppa, 188–190
in English pork pie, 217–219
in fresh garlic sausage, 117–118
in Hungarian paprika sausage, 166–167
in hunter sausage, 133, 155–156
in Italian sausage, spicy and sweet, 122–124
in knackwurst, 153–154
in landjager, 194–195
in mortadella, 142–143
in pâté de campagne, 213–214
in pâté grandmère, 214–216
in pork terrine with pork tenderloin inlay, 210–211, 219–221
in rillettes, classic, 267–269
in salami
Hungarian, 192
Tuscan, 183–185
salt pork from, 48–49
in saucisson sec, 193–194
for sausages, 106
in soppressata, 186–188
in spicy roasted poblano sausage, 131–132
in summer sausage, 159–160
in Thuringer, 160–161
in veal terrine gratin, 237–238
potassium nitrate, 38, 177. See also nitrates
potato salad, German, 297–298
poultry. See also chicken; duck; turkey
doneness of, 62
seasonings for, 61
Prague Powder #1, 106
preserved lemon, 56–57
preserving foods
history of, 31–32
salt for, 30, 31–32
pressing pâtés and terrines, 211, 212
“primary bind,” 109–110, 112–113
processed collagen casings, natural, 105, 180
prosciutto, 35
duck, 54–55
di Parma, 196
slicing, 54
pureeing pâtés and terrines, 207
quatre épices, 142, 145, 207
quenelle test
for emulsified sausages, 136
for pâtés and terrines, 207
raisin-onion chutney, 295
reheating confits, 259
rémoulade, 279–280
rendered fat
in classic pork rillettes, 267–269
making, 260
restaurants, 305. See also specific restaurant names
Reynon, Georges, 173
ribs, back (pig), 34, 35
rillettes, 257, 266–272
from confit, simple, 272
olive and vegetable, Mediterranean, 270–271
pork, classic, 267–269
trout, smoked, 269–270
roasted duck roulade, 229–231
roasting
bacon, 41
of fresh sausages, 111
smoke-, 74, 75
pork loin, spicy smoke-roasted, 89–91
Rodgers, Judy, 36
roulade, duck, roasted, 229–231
rounds, beef, 104
rub, dry, spicy, for pork, 90–91
Russian dressings, 287
safety. See food safety
saffron, Maryland crab, and scallop terrine, 241–242
sage
duck and roasted garlic sausage with, 125–126
fresh, breakfast sausage with ginger and, 120–121
salad, potato, German, 297–298
salami, 172
Hungarian, 191–193
Tuscan, 183–185
salmon
cured, serving, 52
fennel-cured, 50–52, 53
pâté in basil cornmeal crust, 242–245
and shrimp terrine with spinach and mushrooms, 239–240
smoked, 96–97
smoking, 74, 77–78
tartare, 52
trimmings from, uses for, 240
Salt (Kurlansky), 30
salt (sodium chloride)
adding to pork before making sausage, 107
amount for sausage making, 109
body’s need for, 30
in brines. See brined foods; brining
measuring by weight versus volume, 28, 38
moistness of brined foods and, 57
as preservative, 30, 31–32
preservative mechanism of, 32
purpose in body, 32
tolerance for, 109
salt, curing (pink). See curing salt; nitrates; nitrites; pink salt
salt box method, 39, 86–87
salt cod, 31–32, 49–50
salt-cured foods, 29–32
bacon, 40–45, 46
beef
corned, 67–68
jerky, 55–56
brines for, 56–62
chicken, roasted, herb-brined, 63–64
cod, salt, 49–50
doneness guidelines for, 62
dry cures for, 38–40
duck prosciutto, 54–55
foods that can be preserved by salt and, 32–33
history of, 31–32
lemon confit, 56–57
pancetta, 44–45, 46
pork
chops, garlic-sage-brined, 65–66
salt, 48–49
salmon, fennel-cured, 50–52, 53
turkey, roasted, herb-brined, 63–64
vegetables, pickled, 68–72
dill pickles, traditional, 71
pickling spice for, 70–71
sauerkraut, home-cured, 72
sweet pickle chips, 298
salted air-dried ham, 197–198
saltpeter, 38, 177. See also nitrates
salt pork, 48–49
storing, 48
salume, 104
Salumi, 174
sanitation, for dry-curing, 176
sauces, 275–292
barbecue
Carolina-style, 288–289
chipotle, 287–288
basil cream, 291–292
choosing type of, 276
Cumberland, 289–290
gribiche, 280