The New Charcuterie Cookbook by Jamie Bissonnette

Author:Jamie Bissonnette
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2014-07-28T16:00:00+00:00

DAY 1

Cover black peppercorns generously with white wine and soak overnight.

Set up the meat grinder, all metal parts from the freezer. Grind pork and fatback on a small (¼″) plate into a bowl sitting on ice. Combine curry, espelette, peppercorns, garlic, salt and curing salt no. 2. Mix with a fork until combined.

Set up a standing mixer with a paddle. Add meat, wine and salt mixture. Paddle for 3 minutes until it looks sticky. Cover tightly with plastic wrap and let it rest in the refrigerator overnight.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.