Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How Book 0) Kindle Edition

This book is so much more than a 'how to' guide for curing pork. Not only is it perfect for someone looking to learn (and understand) the process of dry curing, but it would also prove extremely beneficial for anyone who is already familiar but interested in tweaking and perfecting their own process. The Internet is loaded with hundreds of recipes calling for approximate meat weights yet specific measurements of curing salts and spices. This guide places a high level of emphasis on the importance of accurate math and the recipes are calculated using percent-weight and grams, as opposed to tablespoons. This is really the only way to avoid frustration and disappointment after six months of anticipation. The author uses real-life experiences (including unfortunate mishaps) to help the reader avoid the inevitable scramble when something unexpected happens. Instructions are clear and concise with plenty of room for the reader to use his or her own skills and ingenuity. Perfect for the self-taught do-it-yourselfer. If you don't already have one, add a digital scale to your cart while you're buying this book.

This book written by a math and science teacher is easy to read and very informative. He gives you the steps and information to enable you to have success in making your product and also informs you about what you Shouldn't do. There was a person who gave this book one star because this book gave you formulas in percentages!...lol. I'm sorry but I sure don't want to eat any of the stuff HE cures! Yes the formulas are in percentages but he gives you the simple equation and then walks you through it. While nitrates and nitrates are needed to cure meats they Can, not be so good for you if you make up the wrong ratios....And ...because there's no way to tell how much a piece of meat you purchase will weigh ahead of time...you weigh the meat then figure out how much salt and cure you need. Example...you don't usually go and tell the butcher you want a 2# bone in fresh ham..because the hams are all different sizes. Believe me, you don't have to be a rocket scientist to figure this out so don't let this stop you from purchasing this book.

As a newbie in the art of Charcuterie, I found that some of the "go to" books a little overwhelming. It may be that I jumped in too deep but they all stressed the importance of understanding curing. Stressing the amount of cure to the weight of the meat, this book also presents this information in a more direct method in relationship to each cut of the pig. Each chapter is presented in a no-nonsense, straight-forward manner giving a chapter summation that highlights each section. It presents the cure method over and over again but I think this is important in that repetition is great for learning. Make no mistake, this book, albeit shorter than some of the 'bibles' available on the subject, it is a great reference tool for what you can produce with each section of meat along with some tasty recipes on each section. I am a great fan of Italian cured meats and I looked forward to producing my own. With a greater knowledge of sectioned pork, and an instilled cure to weight ratio, I feel very confident I will not be serving rotten meat to my family.

I love this book. Kent has struck a great balance of thorough education and quick reference. The general concept layout is clever and designed to facilitate learning. The commentary on methods is honest and real. When there isn't a real explanation for doing something, Kent says so. When there is, he explains why. This book greatly advanced my knowledge of meat curing and I'd recommend it for anyone looking to get into the hobby. Experienced charcuterians would likely also enjoy this book for some of its explanations that I've seen only skimmed in other texts. The recipes are also conveniently described in percentages. It doesn't matter how much meat you start with, the recipe is easily adaptable. When using recipes that call for volumes or weight of ingredients, I must convert to fractional percentages... this great book already does this for you! Very helpful!

This book provides a clear description of the basic principles, with scientific explanation, and step by step processes for dry curing pork. Other kinds of meat can be used, but no recipes are provided. Safely dry curing meat is an ancient art that requires a specific understanding of the process, and a specific skill set. This book will not replace a old world Italian or Spanish mentor, but does provide a clear, complete view of what is needed. The student can then roll up their sleeves and begin the process of developing their own skill set.I believe this book does a better job of getting someone prepared for successfully dry curing meat then any of the many others I have read.Read it, try it, and enjoy!

Complementary book to Charcuterie and in many ways is more practical to self-learners like myself. I like that there are a progression of recipes that are presented as lessons. Kent tells you what he is going to teach in the lesson, provides step by step instructions and then summarizes what you should have learned. I really like the approach.Remember to buy 1-2 pounds of lean pork loin on the way home plus a box of Kosher salt so you can dive right into the first recipe!

I loved this book. But given the uncertainty of curing protein products, I would only rely on it in an emergency. I studied chemistry in college, and the science is solid. It's great on the science, but when curing meat you are literally risking your health. Check recipes against your county/state extension service to be sure. There may be updates to food science that affect these recipes. The odds of a bad outcome are exceedingly small, but if it happens it could be bad. There is a reason cured meats are not as widely consumed as 150 years ago. The book does have warnings about this sort of thing.

This is clearly written by someone who is both very knowledgeable about as well as in love with the subject.When it first arrived I was feeling a bit underwhelmed with the size of the book, I was somehow expecting a bigger book. Having read it I'm now more than happy with it.It gives you a good grounding in the art of dry-curing pork and will give you enough knowledge to continue with your own experiments once you've ready to move on.It is written in a very nice tone with a familiar touch to it. You are given a good background to how it all works and the recipes are well explained how to do it as well as why you do it.Besides the pure curing recipes you are also given some examples on how you can use the cured goods, beyond the classic (and lovely) sliced meats platter.I highly recommend this book and think it suits beginners as well as intermediate curers.I'll keep an eye out in the hope that the author publishes a more advanced book as well.

Everything you need to know about dry curing very good discription. Looking forward to my first attempts this winter.

Extremely pleased with this introduction into curing. Some lovely recipes.

excellent.

Great