From Scratch: Charcuterie is an accessible handbook that features
all the recipes and techniques you need to know to cure and
preserve meat from scratch. Preserving and curing at home is easier
than you think, and this book explains how. Covering the basics,
Tim Hayward takes the home cook from the principles of charcuterie
and the importance of salinity, temperature, humidity and time
through all the classic techniques of curing and salting, drying
and preserving. With clear step-by-step instructions and
photography, explanations of what works and why, and foolproof
recipes, you'll learn how to make everything from Pate to Pastrami,
Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.
Packed with useful, accessible information and focussing on
back-to-basics skills, the From Scratch series is designed to
inspire you to slow down and create. Titles include: Sourdough,
Brew, Ferment.
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