Professional Charcutterie - The book
Posted: Mon Jan 26, 2015 01:05
Was given the Professional Charcuterie book for Christmas. Written by John Kinsella and David Harvey. Haven't done anything with it till this weekend. Some of the recipes looked interesting. I found one for a dry cured hard salami (page 124) I thought I'd try.
Began getting ingredients together and noticed the recipe called for using 5 grams of salt for 2.45 kg of meat which will be fermented. This isn't but 0.2%. With the addition of 14 g of Cure 2 this only bumps it to 0.7% total salt content which doesn't seem right.
The book seems to have some interesting stuff in it but after finding what looks to an error on the first recipe I considered I wonder about the quality of information in the rest of the book. Granted this could be a fluke or a misprint. Just wondering if anyone else has this book and an opinion of it.
Of course, I could be suffering from brain flatulence. Its been know to happen.
Began getting ingredients together and noticed the recipe called for using 5 grams of salt for 2.45 kg of meat which will be fermented. This isn't but 0.2%. With the addition of 14 g of Cure 2 this only bumps it to 0.7% total salt content which doesn't seem right.
The book seems to have some interesting stuff in it but after finding what looks to an error on the first recipe I considered I wonder about the quality of information in the rest of the book. Granted this could be a fluke or a misprint. Just wondering if anyone else has this book and an opinion of it.
Of course, I could be suffering from brain flatulence. Its been know to happen.