Maybe it’s this connection to the ways of old that is fueling a resurging interest in seasoning, salting, and preserving meats. Or it could be a pushback against the industrialization of the food system here in the United States. Whether we are romanticizing “the way it used to be” or simply looking for a better way to live in a modern world using influences from the past, the growing interest in artisanal meat craft is apparent.
Charcuterie, a French word, has become a universal term (at least in the U.S.) for preserved meats. However, there is a historical significance to this word. Charcuterie is a craft of maximum utilization and preservation of harvested animals from a time when refrigeration was either limited or nonexistent and animal protein was a luxury, not a staple. Imagine that, a plate filled with potatoes and some meat, not meat and some potatoes. With charcuterie, you can give new life to artifacts of cultural heritage that have, until now, been relegated to the history books.
About This Book
Sometimes the hardest part of trying something new is confronting our fear of the unknown. The goal of this book is to eliminate 90 percent of your fear of working with meat and to give you the tools you need to get started. Crafting delicious fresh and cured meats alike is a pan-cultural skill that has been passed down generationally. The good news is that you don’t need to have any prior knowledge about butchery to get started. In fact, you don’t even need to have a lot of experience with cooking. This book is designed to give you a breadth of knowledge without too much depth so that it isn’t overwhelming.
Part 1 of this book focuses on helping you learn about the gear you will need to get the job done. Let’s be honest; the right gear can make a difficult task more manageable. You will learn what gear is used for each task, where to find it, and how to care for it. You will also learn how to stay safe when handling animal proteins. The reason I want to eliminate only 90 percent of your fear is because when working with potentially hazardous food like animal proteins, you need to have a little reverent fear. This will keep you vigilant as you dig in and start processing your meat treats. Finally, you will learn the fundamentals of finding good raw ingredients; the differences among heritage, commodity, and wild proteins; and how to read and navigate recipes.
Part 2 is where you will learn how to make different types of charcuterie. There will be a smattering of whole-muscle, cured meats (think coppa, pancetta, and prosciutto), as well as fresh bacons, sausages, and dry-cured, fermented sausages (salami). You will learn basic methods of processing that will serve as a foundation from which you will be able to build and showcase your creativity. You will also learn how to use modern technology to test your products to ensure safety.
Part 3 of this book will spark your fires of creativity to help you give your best when entertaining with charcuterie. You will learn how to source all sorts of great ingredients to build an epic charcuterie board. You will also get a glimpse at how to incorporate different flavors like sauces, nuts, jams, crackers, breads, and pickled products to build a diverse board where your guests can build all sorts of perfect bites. This section will wrap up with a primer on beer and wine so that you can provide pairings that will take your party to the next level.
And last but not least, the Part of Tens covers ten fantastic wines under $25 to impress your friends when entertaining and ten charcuterie meats you absolutely must try if you get the chance.
Making charcuterie and eating it are equally awesome. Charcuterie For Dummies is intended to help you do both.
Foolish Assumptions
We all know what happens when you assume. The goal for Charcuterie For Dummies is to make the topic of charcuterie accessible to those who have no prior knowledge of the topic, regardless of whether they are interested in the fabrication of meat or simply entertaining. You heard that right: You do not need any prior knowledge of charcuterie to be able to use this book. In fact, if you have experience in making sausages, bacons, or dry-cured meats, you may find that your experience level exceeds the scope of this book.
Icons Used In This Book
As you read this book, you’ll see icons in the margins that indicate material of interest (or not, as the case may be). This section briefly describes each of these icons.
Beyond the Book
This book also comes with a free online Cheat Sheet full of tips related to making and entertaining with charcuterie. Go to www.dummies.com and search for “Charcuterie For Dummies Cheat Sheet.”
Where To Go From Here
Its go-time! The world of charcuterie is at your fingertips; you just have to turn the page and get started. Pick a pace you’re comfortable with and just dive in. The first chapter is dedicated to gear. If you already have the gear, or don’t need help finding, using, or caring for it, then skip to the next chapter. Make sure you don’t skip over the chapter on sanitation and safe handling, though. Give it at least one pass and then reference it whenever you have doubts. Other than that, pop around and have fun.
I laid out the book so that you can start anywhere and not necessarily have to read it in a linear fashion. Regardless of how you tackle the topic, Charcuterie For Dummies will get you going on your way toward meaty mastery.
Part 1
Getting Started With Charcuterie
IN THIS PART …
Identify the gear you need.
Learn hygiene and sanitation skills to stay safe.
Get familiar with the risks of using animal proteins.
Source quality ingredients for making quality products.
Season and preserve with salt and nitrates.
Chapter 1
Get the Gear
IN THIS CHAPTER
