Scott, something that greatly impressed me was the overall 'strategic' organisation of the book.
I bought Chartuterie about a year and a half ago ...
I'm very interested in curing meats, but am not sure where to start. ... Does anyone have any suggestions of recipes to get started with? ...
As such, the 'fresh sausage' section is a sort of side-step before returning to the overall progression with dried sausage.
The book starts with simple salting. And Gravadlax is a great starting point. (Even if it plainly isn't meat!)
Rather than treating the book as a mere "recipe book", I'd suggest that its well worthwhile to read the book (from the start), but skipping over the recipe detail - just see what's happening. See how the technique relates and pick up *why* things are being done, then *how* to do stuff, rather than starting with the detail of exactly *what* should be done for any specific recipe.
After you've been through a chapter, you'll have a better idea as to which recipes you feel like tackling. (And which ones need even more kit or infrastructure!)
Invest a few (less than 20?) dollars in a small digital scale with an accuracy and sensitivity of less than 1 gramme, source some curing ("pink") salt, and off you go! (Meanwhile, you'll have cured and eaten the Gravadlax... )
Thanks for the advice. I already have a scale so I just need to score some curing salt.
I attached a picture of some of our chorizo. The picture doesn't do it justice as it's actually much more red. Also, nevermind the crappy beer in the picture, but we were in the north woods of Wisconsin making this sausage and bad beer is madatory. You'll also notice that we were using a dedicated grinder with a stuffing attachment. We thought this might work better at stuffing that the KA, but I can attest that it is not any better. We all vowed that we would not do this again until we have a proper piston stuffer.