ryanpropst

I've read thru the sausage section a few times now and can't seem to find a reference to another book. I'll review it again once more, I've put it down to go back to in an hour. I might be looking too hard. Will let you know. Ryan

What type of curing are you looking to do? I've made Bresaola, Tesa (like pancetta and easy to make), am currently dry curing a ham. I am just beginning to learn like you but am willing to share what I am learning, reading and doing. I'd also be interested in other recipes for these and other items. There is also another forum I have been readying that has outstanding information on regarding curing of meats and making sausages I can let you know about. Just let me know what you are looking to do. Regarding the humidity and Temp - my research has also stated that the temp/R.H. you are looking for runs around 50 to 60 F and 70% R.H. is what you are looking for, that said, I just cured my first Bresaola in a temp ranging from 65 to 70 F and R.H. of 63% to 70% and it turned out fantastic. Even had a butcher so it could be sold, but I am doing it again now to make sure it wasn't a SNAFU on my part...smile....I have about 15 books dedicated to this or with significant chapters, so if you need info, I am willing to look it up. Cheers, Ryan

Ryan, could you look for me in the sausage making section of this book, and find the name of the book he references on sausage making, somewhere in the text of the descriptions, please, it would save me a trip to the library. I really enjoyed his book, in particular the second half, and have made york ham, smoked canadian bacon, smoked ham shoulder, and blood puddings. Unfortunately it was march when I read this book, so I haven't made any of the salami, lomo, etc. because of a lack of a low temp. drying chamber. I probably will try this sometime in the fall when the weather allows though so it would be nice to see what this other book is all about beforehand. Also, It's been touched on, but does anyone have any definitive answers as to if or how prosciutto, etc. stays pink in the center without the use of sodium nitrate/nitrite, potassium nitrate, etc? ← Yes, I'll look and let you know. It's late here and about to turn in as I have an early day tomorrow. I'll let you know in the next 24 hours. Ryan

Does anyone have any alternative Bresaola recipes? I currently live in Sydney, Australia and will be attending Le Cordon Bleu in Oct. I've never cured meat but and keen on taking a raw material and turning it into a finished product. I've read widely on the subject of curing meats, sausages and Charcuterie but the 2 recipes I've found are from the guy on pacbell and the same recipe that is a variation on a theme in 4 books all from the main recipe in Leaves from the Walnut tree, I got in London. I've made Bresaola once along with Tesa (flat pancetta) and they both turned out superb. I just made on Monday 2 more Bresaola, a collar of pork to be rolled into prosciutto, another porkbelly into Tesa and a whole ham salt/sugar curing. I am a total beginner and have lots of questions and am learning. I have even asked around at many small goods producers here in Sydney to see if anyone would let me work with them a few days just to learn from experience, not to steal anyones recipes, but to just learn, and NO ONE is willing to help me, even though I am looking for only personal home cured preparation for myself. It is amazing.......one day I may just teach this stuff, as there seems to be a huge need in the market place. Anyway, if anyone has any recipes for Bresaola or prosciutto, I'd be appreciative and am willing to share what I know, any recipes I have or information. Below are listed a few books I have if anyone needs me to research something: Cooking By Hand - Paul Bertolli Preserved - Nick Sandler and Johnny Acton The River Cottage Meat Book - Hugh Fearnly-Whittingstall Professional Charcuterie The Whole Beast - Fergus Henderson Leaves from the Walnut Tree - Ann and Franco Taruschio Great Sausage Recipes and Meat Curing - Rytek Kutas The Soho Charcuterie Cook Book - Francine Scherer and Madeline Poley Home Sausage Making - Peery & Reavis Charcuterie and French Pork Cookery - Jane Grigson Bruce Aidells Complete Book of Pork All about Meat How to cook Meat - Schlesinger & Willoughby The Real Meat Cookbook - Bissell Did I mention I collect cookbooks..smile.... Cheers, Ryan