Charcuterie For Dummies. Mark LaFay
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Charcuterie For Dummies®
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Published simultaneously in Canada
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Library of Congress Control Number: 2020904220
ISBN 978-1-119-69078-8 (pbk); ISBN 978-1-119-74869-4 (ebk); ISBN 978-1-119-74870-0 (ebk)
Charcuterie For Dummies®
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Table of Contents
1 Cover
2 Introduction About This Book Foolish Assumptions Icons Used In This Book Beyond the Book Where To Go From Here
3 Part 1: Getting Started With Charcuterie Chapter 1: Get the Gear Meat Grinders Sausage Stuffers Meat Slicer Smokers Curing Chambers Scientific Meters Small Wares Properly Caring for Your Gear Shopping for Gear Locally Shopping for Gear Online Chapter 2: Working with Potentially Hazardous Food Personal Hygiene Before You Get Started Protecting Against Pathogens of Concern Pathogens of Concern How to Find Help Chapter 3: Quality In, Quality Out Thinking Twice about Commodity Protein Purchasing Protein from a Farmer Meat the Butcher Working with Wild Game Selecting Your Spices
4 Part 2: Making Meat Treats Chapter 4: Fresh and Dry-Cured Whole Muscles Fresh-Cured Bacons Dry-Cured Meats Curing Seafood Chapter 5: Grinding and Stuffing Sausage Grinding Sausages! Emulsified Sausages A Word about Casings Stuffing and Linking Sausage Chapter 6: Getting Fresh with Sausages Chapter 7: You Say Salami, I Say Salame