Good book on charcuterie?

[Sandman]

Can anyone suggest a good book to get me started? Amazon has a few books on charcuterie but not sure wich one to check out. Thanks

[Pam Gould]

Hi Sandman from another Buckeye...nice Avatar..Go Bucks.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[ACW3]

The book that got me started is titled Great Sausage Recipes and Meat Curing by Rytek Kutas.  This is a great book to start with.  This was the book that was recommended to me for my first book.  It still serves me well.  A book to add later on is Charcuterie by Michael Ruhlman and Brian Polcyn.  This one is a little more advanced, but another good source to have in your library.

Lots of posts around here dealing with charcuterie.   Our resident authority, IMO, is Nepas.  He is the one who got me started.  Good luck.

Art

[squirtthecat]

Ditto.   I have those 2 books as well, and Nepas is the 'Sausage King of Savannah'..   

[Pappymn]

I have an Abe Froman, Sausage King of Chicago t-shirt. That reference may be lost on most.

Nepas needs his own shirt

[Sam3]

Ditto.   I have those 2 books as well, and Nepas is the 'Sausage King of Savannah'..   

He must be sold out. I can't find it!

[Keymaster]

All the above books are good !! Here is a wealth of information and recipes on this website. http://www.wedlinydomowe.com/

[nepas]

Here are some good books fro fresh &smoked sausages & bologna's. Do a google search or if you have Barnes & Noble.
Once you get good with your craft you can pass the books on to someone else 

Mastering the craft of making sausage
Complete idiots guide to sausage making
Home sausage making
Ryteks
The complete book of butchering, smoking, curing and sausage making
Basic sausage making
Polish sausages/Authentic recipes. Read good as this book can be confusing.
The smoked-foods cookbook
Professional Charcuterie

Learn the basics first before you venture into the dry cure sausage, Its a different ball game.

For dry cure.

Charcuterie
Salumi
The art of making fermented sausage

[TentHunteR]

All the books I was going to recommend have already been recommended!

A couple of notes:

"Polish Sausages. Authentic Recipes and Instructions" The neat thing about this book is that it has the actual Polish Government regulated recipes that made Poland famous for their sausages.  The Wedlinydomowe website is by the same folks.


"Charcuterie" by Ruhlman: Be sure to also check out Michael Ruhlman's blog as he's done further research and changed/updated some of the recipes that are found in the book.

http://ruhlman.com/

[Sandman]

Thanks for the suggestions and advice!

[Sandman]

Well I ended up with the Rytek Kutas book "great sausage recipes and meat curing. Pretty good book and easy to understand. I am now on my way! Making the pepperoni recipe. Smokin Don was good enough to let me borrow his sausage stuffer, thanks Don. Will smoke these tomorro

[Sailor1]

Welcome to the world of sausage making.  If I might add a little for the "whatever it's worth" department.  You might want to keep a log of each sausage that you first attempt.  Follow the recipe as written then after you eat it you may find that it is missing something or has a little too much of something to fit your tastes.  Keeping a log for the sausage will help you tweak it to fit your own tastes.  Most of the recipes that I make now have been tweaked from the original recipe to fit my own tastes.  Not saying that the original recipes are not good, as I have some recipes that are original and I have never messed with a spot on recipe. 

[Keymaster]

Looks like your off to a great start!! What size casings are those?

[Sandman]

The snack sticks turned out great! Everyone loves it.