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Chef's guide to charcuterie by Jacques Brevery

By Jacques Brevery

Content material: creation. red meat. Charcuterie. Salt. Brine-Cure Recipes. effects. Composition. Binding for fulfillment. Sausage. Cooked Sausage. Terrines. Pates. Galantines. Ballottines

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Cured hams can be cooked and aged like Italian prosciutto or Spanish Serrano Pata Negra, or smoked like Virginia country ham, Belgian Ardennes ham, or the famous acorn hams from Westphalia, Germany. Bacon, pancetta, and some sausages are also forms of cured pork. In Europe and North America before the Industrial revolution, pork was typically consumed in the fall, and oven served at Christmas. Charcuterie is the artisanal craft of preserving meat, with methods that were developed before the advent of refrigeration.

5 oz. Room temperature (8–12°C or 43–52°F) In all cases it is advised to use an infusion, particularly for the cold brine-cure. : ½ gal. aromatics and 3 gal. for dissolving salts, saltpeter. Aromatics Fresh Thyme ½ oz. Dry Thyme ¼ oz. Fresh bay leaves 1⁄8 oz. Dry bay leaves 1⁄8 oz. Fresh unpeeled garlic (germ removed) and diced 1½ oz. Juniper berries 1⁄8 Whole pepper ¼ oz. Cloves 1⁄8 oz. oz. Place the aromatics in a half-gallon of water and boil for 10 minutes, covered. Dissolve salt, saltpeter and sugar, or sodium nitrite and dextrose in the other 3 gal.

2 oz. 0 for slow brine cure. Lower than 4 and greater than 10 for fast brine cure. ” Agar-agar is made of polysaccharides obtained from red seaweed found in coastal Japan, South America, Portugal and Spain. It is used as a culture medium, as a thickening agent in food, and as a vegetarian substitute for gelatin. Agar is a gel at room temperature, melting at approximately 70°C (160°F), and is capable of absorbing 300–500 times its weight of water. Alginate (E401-E404): Sodium alginate is the salt of alginate, a polysaccharide found in the cell walls of brown algae (which are harvested off the coast of Brittany, among other places).

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