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Ruhlman Fans?

jeffinsgf
jeffinsgf Posts: 1,259
edited November -0001 in EggHead Forum
Stike's post on his porkapalooza fishing trip made me wonder...how many others here have a copy of Ruhlman's and Polcyn's Charcuterie book? And, as a follow up, what have you made out of it so far?

I've just had it a few weeks. I did a brined turkey breast that was perhaps the best poultry I've ever cooked. I made a batch of chorizo that I'm thrilled with, particularly since my non-sausage eating wife enjoyed it immensely. Tomorrow's project is some fresh Italian sausage. If I like the results, I'm going to make a bunch for the Springfield Eggfest.
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Comments

  • AZRP
    AZRP Posts: 10,116
    I've got it, made several things but more important was learning procedures and techniques. -RP
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I really appreciate the way he presents the fundamentals first, then shows how they apply to a group of recipes.
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  • Old Salt
    Old Salt Posts: 28
    Just ordered it today along with another book on sausage making. Hopefully will be busy this fall and winter.
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  • thechief96
    thechief96 Posts: 1,908
    This sounds very interesting. What is the name of the book? Thanks.
    Dave San Jose, CA The Duke of Loney
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  • lowercasebill
    lowercasebill Posts: 5,218
    i have charcuterie and ratio.. and i am a fan .. kind of like funk and wagnalls for foodies
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    "Charcuterie--The Craft of Salting, Smoking and Curing"

    Michael Ruhlman (writer) & Brian Polcyn (chef)
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    I've got it, and it's one of my favorite cook books. I've done:

    * Bacon
    * Canadian bacon
    * Pastrami
    * Brined pork chops

    And a couple of others I can't remember right now. With the exception of the pork chops (which weren't bad, just not markedly different from non-brined chops), everything has been excellent.
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  • Bacchus
    Bacchus Posts: 6,019
    I believe the follow up book, or "version 2" is due out soon. He mentions it on his website, which is excellent.
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  • thirdeye
    thirdeye Posts: 7,428
    I was on the waiting list for Charcuterie 5 or 6 years ago and got one of the first copies. It is strong on technique, and has supporting recipes when a particular technique is mentioned. It's a very worthy addition to your collection of books if you want to learn (or expand on) many of the not-so-ordinary pork products you can make at home.

    I've made sausage, sauces, salmon, chicken, turkey, mustards and pork loin dishes (both buckboarded and a roasted one)

    One note to owners of this book is a correction: On page 163 the amount of salt in the smoked kielbasa should be .75 ounces/1½ tablespoons/20 grams (not 1.5 ounces).
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Little Chef
    Little Chef Posts: 4,725
    jeffinsgf: Awesome book! As is 'American Charcuterie' by Victoria Wise. (In fact, Wise's book was published first, and there are several totally identical recipes in Rhulman's book. :blink: )
    I've made:
    Bacon (of course! :laugh: )
    Pancetta (was excellent, but good luck finding
    juniper berries!)
    Salt Pork (with my belly bacon trimmings)
    Cured Salmon
    Duck Prosciutto
    Lemon Confit (which I have always called
    preserved lemons)
    The Natural Pickle
    Tasso
    Pork Terrine
    Chicken Gallantine, etc....

    It's a great book for sure. If I weren't in Florida, I would be making a ton more dry cured meats, but without proper temps (and I don't think 88-90* is very ideal.. :S ) I am not willing to take the gamble. Enjoy!
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  • loco_engr
    loco_engr Posts: 5,818
    When you mentioned chorizo . . . you had my interest!!

    On my "wish list" now. :ohmy:
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Old Salt
    Old Salt Posts: 28
    Penzys spices carry juniper berries
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    LC,

    I was contemplating the issue of temps this very day. My "window of opportunity" for air drying is very narrow. We go from too hot to too cold pretty fast.

    This was crossing my mind as I looked across the room at my wine cooler, which is sitting there at a constant 59 degrees, day in and day out in any weather.

    I'll be watching the scratch and dent aisle at Lowe's closely. Seems there's very often a wine cooler on there with a forklift ding in it...usually for $99.
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    loco_engr wrote:
    When you mentioned chorizo . . . you had my interest!!

    Both Mexican fresh and Spanish cured!
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  • ResQue
    ResQue Posts: 1,045
    I own it but haven't made anything yet. I am trying to read through the entire book before I start.

    Do you guys measure by weight or volume for these recipes?
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  • Little Chef
    Little Chef Posts: 4,725
    jeffinsgf: Completely agree!! Wine cooler temps and humidity levels are ideal for air drying! Now that Bubba Tim and I are renovating a house, there WILL be a wine cooler, but maybe not used for wine... :laugh: :whistle:
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I measure salt, sugar and other critical components by weight, but seasonings get 'spooned. I'm in the market for a good digital kitchen scale. The one I use is a digital postage scale. Works fine, but it's a pain to run to the office next door to get it.
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  • ResQue
    ResQue Posts: 1,045
    Interesting. My thought is that, in the spicy italian recipe, it calls for 24 grams/4Tbsp of fresh basil and the same for fresh oregano. Well 24 grams of either is a heck of a lot more than 4 Tbsp. So I think I may try mixing like you say and use the volume for the basil and oregano. Thanks
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  • thirdeye
    thirdeye Posts: 7,428
    Two of the things that I always measure by weight are salt, and pink salt.

    Salt because different grinds and even different brands of kosher salt can throw off measurements (and flavor) if you use teaspoons or tablespoons. This can easily throw off a brine, or a batch of sausage.

    Pink salt because of the nitrates in them. They should not be used carelessly, and accurate measurements will give you a more consistent cure from batch to batch.


    For what's it's worth, I've been making sausage for over 30 years and it's a very rewarding hobby. So pick something easy and give it a go. How about the Jagerwurst on page 155? (sorry couldn't resist, but it's delicious). If you are not ready for stuffing try the Italian on page 122, you can package it in bulk and use for sausage sandwiches, pizza topping or spaghetti.

    DSC08781aa.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Little Chef
    Little Chef Posts: 4,725
    jeffonsfg:
    I highly recommend this scale. Several forum members have purchased per the recommendation, and as far as I know, there have been no complaints! I got this same scale about 3 years ago when they were selling for closer to $60, and it has been bulletproof. At this price, a true bargain!!

    http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1284783084&sr=8-2
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     

    There is a seller on eBay that sells all kinds of scales some of which are food. The seller sells the brand name that LC posted above but I have no idea if they offer the model number. I would just search food scales, the seller has a huge amount of feedback, I am guessing 50k. plus and may now be above 100k. On the scales I have purchased from him have all been good. I need warranty repair on one scale and they just sent me out a new scale. I can't remember if I have to send back the old one or not.

    If you can't find the seller email me, I can possibly find him again.

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Aaron,

    If you want a great sausage to try out while reading jump over to thirdeye's site and look up and make his Farm Sausage It's part way down the page.

    This is great for a lot of different cooks. I use it in Chili, Spaghetti, breakfast sausage, sausage gravy is out of this world.

    We don't buy sausage any more, just make the "thrideye special"

    When you mix the seasoning cook up a pattie or two and adjust the seasoning to your liking. We like it as Wayne has it listed.

    Kent
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  • Hoss
    Hoss Posts: 14,600
    Jagerwurst???AS in Jagermiester??? LAWDAMERCEY!!! I GOTTA get the book!!!
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  • Hoss
    Hoss Posts: 14,600
    He is the MASTER! ;)
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  • Hoss
    Hoss Posts: 14,600
    Ya'll don't need a wine cooler for wine.It won't last long enough to chill!!! ;) :laugh:
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  • thirdeye
    thirdeye Posts: 7,428
    Hehee, Jagerwurst as in "hunter sausage". Jeager means hunter, that's why there is a stag on the front of the bottle.

    In the book, it's described as: ...a pork sausage with a chunky country-style grain. An outdoorsman could easily carry this sausage with him for sustenance, the aggressive seasonings of mustard, coriander, garlic, nutmeg and ginger making it delicious to eat cold.

    This particular recipe calls for a coarse grind, (which I happen to use on about 90% of my sausage) and even though it is hot smoked it has pink salt to give it a nice internal color.

    IMG_0121a.jpg

    DSC00030aabb.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • schwim
    schwim Posts: 9
    We have this book and love it. Polcyn, the coauthor has a restaurant 5 minuntes from our house called Forest Grill in Birmingham, MI. Fantastic cheff of Mexican decent and very helpful to chat with tableside regarding the recipes and techniques in the book. Grab the book, you won't regret it! The bacon is so simple and far better than what's available comercially. Probably gonna try some sausages later today with some Doe venison I've got in the freezer. Wish me luck :)
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  • thechief96
    thechief96 Posts: 1,908
    Thank you.
    Dave San Jose, CA The Duke of Loney
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Aaron,

    I made that recipe last night and stuffed (most of) it this morning. I measured the oregano and basil by tablespoon, after chopping, and I packed it tight and was generous with the mound. Next time, I'll throw it on the scale and compare. The "look" was right and I was tired of picking oregano leaves off stems, so I hope it didn't need more. :laugh:
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I made the Italian last night for that very reason. My wife doesn't like cased sausages, but I love them. I made the Italian, stuffed a bunch and left a bunch bulk. I'll make patties for her and cook up a link for myself -- everyone wins.
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