Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [148]
tasso, 86, 86–87, 88
history of, 79
home-smoking, 75–77
hot- and cold-smoking, 74, 77–78. See also smoked sausages
jalapeños, 94–95
pastrami, 91–92
pellicle on, 78–79
pork
Carolina-style smoked barbecue, 92–93
loin, cured, 88–89
loin, spicy smoke-roasted, 89–91
salmon, 96–97
sausages. See smoked sausages
scallops, 97–98
trout rillettes, 269–270
turkey breast, herb-brined, 80–81
smoked sausages, 151–170
andouille
cold-smoked, 167–168
hot-smoked, 156–157
“blooming” of, 153
chicken and roasted garlic, 162–163
cold-smoked, 165–170
andouille, 167–168
basic technique for, 165
chorizo, 169–170
paprika, Hungarian, 166–167
cooking, 114
emulsified, 134–135
hot-smoked, 151–165
andouille, 156–157
basic technique for, 152–153
beef, hot dogs, 164–165
chicken and roasted garlic, 162–163
hunter sausage (jagerwurst), 133, 155–156
kielbasa, 163–164
knackwurst, 153–154
summer, 159–160
Thuringer, 160–161
venison, country, Chef Milos’s, 157–158
smoked tomato and corn salsa, 282
smoke-roasting, 74, 75
pork loin, spicy smoke-roasted, 89–91
smokers, 75–76
source for, 302
smoking
bacon, 40, 41
color and, 75, 151
composition of smoke for, 75
on covered grill, 75, 76–77
flavor and, 75, 151
history of, 79
home-smoking for, 75–77. See also smoked sausages
hot- and cold-, 74, 77–78
in outdoor smoker, 75
pan-, 74
smoke-roasting, 74, 75
pork loin, spicy smoke-roasted, 89–91
on stovetop, 75
soaking casings, 104–105, 110, 113
sodium nitrate, 177. See also curing salt; nitrates; pink salt
sources for, 301
sodium nitrite. See curing salt; nitrites; pink salt
Sonnenschmidt, Fritz, 135
soppressata, 172, 186–188
Soul of a Chef (Ruhlman), 20
sources, 301–305
sour cream, in cucumber dill relish, 281–282
soy protein concentrate
in sausages, 106
smoked, 152
source for, 301
Spanish chorizo, 133, 190–191
spices, toasting, 52
spicy dry rub for pork, 90–91
spicy roasted poblano sausage, 131–132
spicy smoked almonds, 95–96
spicy smoke-roasted pork loin, 89–91
spicy tomato chutney, 292–293
spinach, shrimp and salmon terrine with mushrooms and, 239–240
squash
yellow
in grilled vegetable terrine with goat cheese, 247–249
in Mediterranean olive and vegetable “rillettes,” 270–271
zucchini
in grilled vegetable terrine with goat cheese, 247–249
in Mediterranean olive and vegetable “rillettes,” 270–271
standing mixer
KitchenAid, with grinder attachment, 25, 28, 112
for mixing sausage, 109, 110, 113
star anise, duck confit with ginger and, 261
starter cultures for sausages, 106–107
steam-roasted garlic paste, 127
stock
chicken, 228
veal, white, 268–269
storing
bacon, 41
confits, 258
dry-cured foods, 182
emulsified sausages, 135
fresh sausages, 116
pâtés and terrines, 212
salt pork, 48
straight forcemeat, 205
straight pâtés. See pâtés, straight
stuffers, for sausage making, 25, 28, 112, 113, 135, 138
stuffing, in sausage making, 110–111, 113, 138
sugar
in brines, 58
brown-glazed holiday ham, American-style, 93–94
dextrose
for dry-curing, 39, 179
for sausages, 106
in dry cures, 39, 179
maple
-cured smoked bacon, 83–85, 84
source for, 303
summer sausage, 159–160
supplies, sources for, 301
Sur La Table, 28
sweetbread(s)
braised, 150–151
and foie gras sausage, 149–151
sweet pickle chips, 298
Symon, Michael, 149
tasso ham, 86, 86–87, 88
Taste of the NFL Hunger Relief Benefit, 143
T.C.M. (tinted cure mix), 38, 106
temperature
bacterial growth and, 152
for brining, 60
for cold-smoking, 77–78
for dry-curing, 175
for hot-smoking, 77
of liquid in sausage making, 110
of meat for sausage making, 109, 112, 135, 139
of sausage-making equipment, 109, 112, 135, 139
temperature, internal
for hot-smoked foods, 77
for pâtés and terrines, 208–210
for pork, 62
for poultry, 62
for sausages, 103
emulsified, 138
fresh, 111
smoked, 152
terrine molds, 28, 204, 208, 209
terrines. See pâtés
thermometers
analogue, 28
digital, 28
instant-read, 28
for checking sausage doneness, 103
Thuringer, 160–161
time requirements