Create beautiful cured meats at home, revel in the delicious combination of craft and thrift, and discover creativity and empowerment through charcuterie practice. Meredith Leigh makes a case for meat preservation both as a means of artistic expression and flavorful eating, in a beautiful, accessible guide for the everyday cook.
Create beautiful cured meats at home, revel in the delicious combination of craft and thrift, and discover creativity and empowerment through charcuterie practice. Meredith Leigh makes a case for meat preservation both as a means of artistic expression and flavorful eating, in a beautiful, accessible guide for the everyday cook.
Over the past 15 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She has developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop and restaurant, and more. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.
Inhaltsangabe
Introduction 1 On Intention Synergy Sourcing Safety / How It Works Equipment and Supplies 2 On Precision Sausage Primer Sausage Processing Apple Horseradish Sausage Miso & Pickled Ginger Sausage Rabbit Andouille Buttermilk Boudin Blanc 3 On Suspension The Terrine Chutney & Confit Terrine Pâté of Thirds Working (Wo)man's Lunchbox Pâté 60-20 Suspension Pâté Gratin Mortadella 4 On Wholeness Dry Curing Wet Muscle Curing Bacon Corned Beef & Beef Pastrami Lardo Tasso Ham Pork Shank Confit Coppa or Capicola Black Pepper Culatello 5 On Collaboration Fermented Dry Sausages Making a Charcuterie Cabinet Starter Cultures and Beneficial Molds Koji Charcuterie Growing Koji Chile, Mustard & Pickled Celery Salami Calabrese-Style Salami with Vanilla & Lardo Nduja Koji Venison Bresaola Five-Spice Koji Lomo 6 On Culmination Cooking Sausages Smoking Meat Building Your Own Cold Smoker Serving and Storing Charcuterie Additional Recipes Homemade Horseradish Homemade Miso Sauce Pickled Ginger Fermented Sweet Pepper Pickled Celery Leaves Fennel Pickles Candied Jalapeño Pepper Pimento Cheese Spread Resources Acknowledgments About the Author A Note About the Publisher
Introduction 1 On Intention Synergy Sourcing Safety / How It Works Equipment and Supplies 2 On Precision Sausage Primer Sausage Processing Apple Horseradish Sausage Miso & Pickled Ginger Sausage Rabbit Andouille Buttermilk Boudin Blanc 3 On Suspension The Terrine Chutney & Confit Terrine Pâté of Thirds Working (Wo)man's Lunchbox Pâté 60-20 Suspension Pâté Gratin Mortadella 4 On Wholeness Dry Curing Wet Muscle Curing Bacon Corned Beef & Beef Pastrami Lardo Tasso Ham Pork Shank Confit Coppa or Capicola Black Pepper Culatello 5 On Collaboration Fermented Dry Sausages Making a Charcuterie Cabinet Starter Cultures and Beneficial Molds Koji Charcuterie Growing Koji Chile, Mustard & Pickled Celery Salami Calabrese-Style Salami with Vanilla & Lardo Nduja Koji Venison Bresaola Five-Spice Koji Lomo 6 On Culmination Cooking Sausages Smoking Meat Building Your Own Cold Smoker Serving and Storing Charcuterie Additional Recipes Homemade Horseradish Homemade Miso Sauce Pickled Ginger Fermented Sweet Pepper Pickled Celery Leaves Fennel Pickles Candied Jalapeño Pepper Pimento Cheese Spread Resources Acknowledgments About the Author A Note About the Publisher
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