Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

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  • Corned beef

    • okcook on February 18, 2012

      Ours was very moist also. It's a make again.

    • fprincess on March 17, 2011

      Fantastic! The meat was extremely moist and flavorful at the end of the process. Photo here:

    • eselque on July 03, 2011

      Delicious. For next time, mix own pickling spice with less cinnamon and clove, more mustard seed.

    • chawkins on March 18, 2013

      A very simple process with very little hands-on time. Makes a very flavorful corned beef.

    • lawrencecharcuterie on March 19, 2021

      Our go-to corned beef recipe. It can be a bit salty, so I bring the corned beef to a boil, drain off and replace with fresh water. Add the spices, then proceed per recipe.

    • lawrencecharcuterie on March 19, 2021

      I've also used pork shoulder, leg of lamb, and even chicken (shorter brine time) with excellent results.

  • Pancetta

    • okcook on February 18, 2012

      Hard to roll tightly. If you have transglutaminase this is the time to bring it out. Very nice flavour

  • Maple-cured smoked bacon

    • okcook on February 18, 2012

      It is sweet and so it is difficult to cook without burning the residual sugar. Must rinse the belly well after curing.

    • fprincess on July 19, 2011

      My first batch is good, although a little salty. It got a little charred during smoking because my smoker got too hot. I would use pork belly with the rind next time, but for some reason the rind had been removed when I bought it. I used hickory which is a little strong, so I will use something else next time.

    • fprincess on February 09, 2012

      After finishing the batch I can say that I don't find this bacon to be very versatile because it's quite sweet with the maple cure. I will use another recipe next time. Photo here:

  • Breakfast sausage with fresh ginger and sage

    • okcook on February 18, 2012

      It IS garlicky for breatfast but, everyone we served it to AT breakfast loved. The key to these sausages is not to over cook them. Use a themo probe and cook gently cook to 155 to 160 degrees F. Makes a tremendous difference!

    • fprincess on May 23, 2011

      As described in the book, this breakfast sausage is "da bomb"! It's delicious and the combination of ginger and sage, while original, works great.

    • chawkins on September 28, 2014

      Fantastic sausages, flavorful and juicy. Much better than any store-bought breakfast sausages. I only made 1/2 of the recipe and did not stuff into casings, just made patties. Great use of sage from the garden. I'll be making my own breakfast sausages from now on.

  • Italian sausage, spicy

    • okcook on February 18, 2012

      The fresh basil is a bit of a pain. Taste is good. Be sure to make a test patty before stuffing.

  • Chicken sausage with basil and tomatoes

    • okcook on February 18, 2012

      Quite nice. A little " sponge". Hard to describe.

  • Merguez

    • okcook on February 18, 2012

      Nice but we like the one from CIA charcuterie much better.

  • Boudin blanc

    • okcook on February 18, 2012

      These are fantastic. I use our sous vide device to cook....a dream. T. Keller's Bouchon has a wonderful recipe for these with prunes and mashed potatoes....heaven....we made our's with home dried plums.

    • Thredbende on August 12, 2011

      Oh this is the sausage of dreams! I make this with reconstituted skim milk instead of whole milk and turkey breast from inexpensive Thanksgiving turkeys. Be VERY vigilant about keeping the poaching water under 200 degrees or your sausages will split. They are good anyhow, but look tacky. I serve these sausages baked in aluminum foil with butter, and slices of raw onion and potato, per instructions from my Parisian neighbor. After about 20 minutes of so, your house will be filled with the perfume of heaven from the butter, onion, spices and mild meats!

  • Roasted duck roulade

    • okcook on February 18, 2012

      Made this for new years. Way, way too much better to sauté ve. I over cooked mine so watch carefully. Great presentation on the plate.

  • Jim Drohman's pork belly confit

    • okcook on February 18, 2012

      Very good but bad if you know what I mean. I crisper it up and serve a small portion on salad"..that's the healthy part!

  • Smoked trout rillettes

    • fprincess on April 24, 2011

      These rillettes have a wonderful flavor. It's an easy recipe that can be prepared in advance.

  • Shrimp and salmon terrine with spinach and mushrooms

    • fprincess on December 20, 2011

      This is fairly easy and results in a beautiful terrine, which is great as an appetizer or main course for a light meal. It's a great potluck dish as it can be prepared in advance and is served at room temperature. The mushrooms add a ton of great flavors and texture as well.

    • fprincess on December 20, 2011

      Link to my eGullet post here for more details and pictures.

  • Maryland crab, scallop, and saffron terrine

    • fprincess on September 19, 2011

      Made this recipe twice. The first time, I used shrimp instead of scallops. The shrimps were a little hard to process in the food processor for some reason. I only needed 8 LEAVES of leeks (1 leek) instead of 8 leeks as the book indicated. The leaves don't really need to be cut, they can be used as is (just trim them to make rectangles, keep the whole length or they will be too short).The terrine took about 2 hours to reach temperature. The second time I used scallops and my food processor did not have to work so hard. I served it with an herb (chive, parsley) homemade mayonnaise. Both times it was a huge hit. It is beautiful and tastes fantastic.

    • fprincess on September 21, 2011

      eG post with pictures

  • Saucisson sec

    • fprincess on December 20, 2011

      This is really great. Who knew making saucisson sec was so easy! Maybe a tad too much garlic. Also I dried it for about a month to make sure that it was semi-hard at the end (rather than based on the weight). The texture was perfect and the meat had turned to a dark color. It's amazing how such a simple recipe can be so flavorful. Photos here:

  • Italian sausage, sweet

    • fprincess on August 02, 2011

      The flavor of this sausage is fantastic. The texture was not perfect though but that's because I had overcooked the sausage. See the whole process here - prep , grinding , stuffing , the grilled sausages I followed the recipe more or less as it, but I added the fresh herbs specified in the spicy sausage recipe (oregano, basil).

  • Home-cured sauerkraut

    • fprincess on December 20, 2011

      The end result did not seem very good (some pink mold inside the container/slimey texture) so I ended up throwing it away withouth attempting to cook it.

  • Fresh bacon

    • fprincess on February 15, 2011

      This is a simple recipe which produces a superior bacon. Needs a minimum of 7 days to cure before slow roasting in the oven. Photo here:

  • Duck prosciutto

    • fprincess on January 23, 2011

      Wow. Can't believe how easy it was and the fantastic outcome. At the end it had lost about 30% of its weight. It's best when cut into super thin slices. Photo here:

  • Garlic-sage-brined pork chops

    • fprincess on October 18, 2012

      I found them too salty for my taste. Photo here:

  • Chipotle barbecue sauce

    • MollyB on February 22, 2021

      This is my go-to barbecue sauce recipe. Not too sweet, nicely spicy. Note that the recipe says you can use veal stock, chicken stock, or just water; I usually make it with water, not stock, so it keeps longer in the fridge, and it's still great. (Though maybe if I had good veal stock to try sometime, I'd change my mind!) It makes fabulous pulled pork sandwiches.

  • Hot dogs

    • Thredbende on August 12, 2011

      If you have access to a smoker, make this recipe. The hot dogs are recognizable as "hot dogs" but they are much tastier. I stuffed them into hog middles and was careful to under stuff them to make a scrawny weenie, like most people expect in a hot dog.

  • Spicy smoke-roasted pork loin

    • twoyolks on October 13, 2014

      This made twice as much spice rub as was actually needed for the pork. The pork ended up very moist but did not incorporate much flavor from either the spice rub or the smoke.

  • American-style brown-sugar-glazed holiday ham

    • twoyolks on December 25, 2013

      A good balance between sweet and savory. Much less sweet than most store bought hams. I would suggest reheating at a somewhat higher temperature so that the glaze actually caramelizes.

  • Pork terrine with pork tenderloin inlay

    • twoyolks on December 28, 2015

      There's no other seasoning in the recipe than what is put on the pork tenderloin which detracts from the terrine. There just isn't enough flavor in the terrine.

  • German potato salad

    • twoyolks on October 19, 2014

      Not very good at all - lacking balance between flavors

  • Guanciale

    • PinchOfSalt on April 06, 2015

      This recipe is omitted from the revised edition

  • Pickling spice

    • babyfork on March 19, 2021

      I used this pickling spice with the NYT Homemade Corned Beef recipe which was adapted from the book. The corned beef had a nice complex flavor from the various spices in the pickling mix. I haven't used it with anything else, but I might use the leftovers for pickling some veggies.

  • Pâté grandmère

    • babyfork on March 03, 2015

      This was my first attempt at making pâté. I used a Le Creuset 4 x 13 pate terrine and it was the correct size. I used pork liver and pork butt from Belcampo Meats. This is delicious, but when you are used to buying a slice at a time, it is A LOT of pâté! I've been making banh mi sandwiches with it and it's an excellent way to use it up. Plus, giving some away!

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  • ISBN 10 0393058298
  • ISBN 13 9780393058291
  • Linked ISBNs
  • Published Nov 15 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

Foreword by Thomas Keller. Charcuterie--a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto--is true food craftsmanship, the art of turning preserved foods into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preseved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, and expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham, Maryland crab, scallop, and saffron terrine, Da Bomb breakfast sausage; mortadella and soppressatal and even spicy smoked almonds.

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