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/home/ozfarmer/public_html/catalog/controller/product/category.php on line 332 Sausage Making, Curing and Smoking
Charcuterie The Craft of Salting Smoking and Curing by Michael Ruhlman and Biran Polcyn Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. 50 line drawings..
$52.95
Ex Tax:$48.14
Curing and salting meats are some of the oldest forms of preserving. This cure can be used to safely process other meat (pork, chicken, turkey, etc) Mix 500g of cure in 5 litres of water. Ensure that there is enough water to fully cover the meat and put it in a non reactive container. Keep in the fridge: 24 hours for each 1kg of meat. Inject the mix into larger pieces of meat or into meat with a bone: your meat should weigh 20 - 25% more once it is fully cured.  Once the meat is cured, soak it in fresh water for at least 2 hours (changing the water twice) to remove the excess cure.  Slice a small piece of meat and cook it in a frying pan.  If it is still salty, return the meat to the fresh water for at least another hour. Cook or smoke the meat until the internal temperature of the meat reaches at least 65 degrees C. You can cook it in a conventional oven on low heat. Once the meat has cooled store it in the fridge or freezer. Contains nitrites: do not ingest.  ..
$6.05
Ex Tax:$5.50
This set comprises the AcuRite Digital Meat Thermometer and the AcuRite Digital Instant Read Thermometer with Foldable Probe. The AcuRite Digital Meat Thermometer allows you to monitor the temperature of the food you are cooking while the oven, grill, fryer, slow cooker, smoker or bbq door or lid is closed. The commercial quality stainless steel probe measures internal food temperature during cooking and features a 3-feet (90cm) length 700 degree Fahrenheit (370 degree C) heat resistant cord. Easy-set rotary dial lets you select one of the USDA recommended temperature presets or set your own custom temperature. Audible alarm sounds when the desired temperature is reached. Folding design for versatile viewing angles. One-year limited warranty. Meat thermometer provides an instant readout of inner food temperature during cooking cycle without opening the oven door or grill Pre-programmed meat thermometer settings include: Beef, Veal, Chicken, Pork, Poultry, Lamb and Fish Temperature presets include: Rare, Medium Rare, Medium, Medium Well and Well Done cooking preferences Customize your own cooking temperature using the easy-set rotary dial 3-feet length 700ºF heat resistant cord withstands searing heat Stainless steel thermometer probe measures a wide temperature range from 14ºF to 450ºF (-10ºC to 232ºC)  Degrees Fahrenheit and Celsius Makes the perfect cooking thermometer, oven thermometer, meat thermometer, bbq thermometer, deep fryer thermometer or grill thermometer Audible alert when desired temperature is reached Dimensions: 12cm high  x 6cm wide x 2.5cm deep Temperature Range: 14º F to 450º F, -10º C to 232º C; Probe cord heat resistant up to 700° F Temperature Accuracy: +/- 2°F Power: 2 AAA alkaline batteries (not included) The AcuRite Digital Instant Read Thermometer with Foldable Probe provides accurate, reliable temperature readings, allowing you to monitor internal food temperature.  It's ideal for use with the barbeque or when cooking outdoors. Stainless steel probe folds and locks into place for safe pocket-size portability and convenient storage. Insert the probe into the thickest part of the meat, and the thermometer measures the temperature within seconds. One-year limited warranty Quick, accurate readout of inner food temperature within seconds Foldable probe design folds and locks into base for portability and storage Commercial quality stainless steel thermometer probe Measures temperatures from -40º F to 450º F (-40º C to 232º C) Degrees Fahrenheit and Celsius Commercial quality stainless steel thermometer probe Dimensions: 13cm high x 6.5cm wide x 3cm deep Probe Dimensions: 8cm Temperature Range: -40º F to 450º F, -40º C to 232º C Temperature Accuracy: +/- 2°F Power: 1 AAA alkaline battery (not included) For more information on various meat cuts and best temperatures to cook them at we recommend the Ultimate Meat Eater's Guide...
$49.95
Ex Tax:$45.41
Stuck on an idea for that special man in your life?  How about a sausage making kit: not only can he burn the sausages on the bbq, he can make them first!  You will know exactly what is in your sausages and it gives the chef a chance to try their creative flair and experiment with different flavours and combinations. Recipes include: Greek, Italian, Spanish Chorizo Pork, Pork with Beef & Sundried Tomato, British Style Lamb, Low Fat Chicken & Herb, Garlic & Pepper Pork, Venison with Cranberry & Walnut. Just add meat (the better the meat quality the better the end product).  Makes up to approximately 6kg of sausages before additional collagen casings are required. Kit contains:  A stainless steel mincer with rubber clamp feet (maximum bench thickness this will fit is 38mm) grinding plate, stuffing plate, mincing blade, meat plunger sausage stuffing attachments in 3 sizes (15mm, 20mm and 23mm), 2 lengths (10 metres each) of collagen sausage casings, recipes and instructions. To add flavour and variety, buy our Outlaw spices sampler pack, a delicious selection of 10 different spices. NOTE: Make sure you measure your bench carefully if you wish to use this on your kitchen bench.  If it doesn't fit, you could use another table or a workbench instead.  ..
$159.95
Ex Tax:$145.41
This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages; plus 100 recipes for cooking with sausage. Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage. Extensive update of classic bestseller 100 sausage recipes ranging from traditional ethnic favorites to contemporary flavours 100 recipes (80 new) for using sausage in every meal Techniques, signature recipes, and stories from leading charcuteries and sausage makers..
$32.95
Ex Tax:$29.95
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat...
$43.95
Ex Tax:$39.95
Used to measure the internal temperature of meat. Just insert the stem and check the gauge to see if the meat is at the precise cooking temperature. Gives ideal temperatures for most types of meat - Poultry, Lamb, Beef (cooked rare, medium & well), Pork, Veal & Ham. Made from stainless steel...
$10.75
Ex Tax:$9.77
Stainless steel needle with spear tip for easy and safe meat penetration. This is a very large needle, with a good-size eye.  ..
$21.95
Ex Tax:$19.95
The AcuRite Digital Meat Thermometer allows you to monitor the temperature of the food you are cooking while the oven, grill, fryer, slow cooker, smoker or bbq door or lid is closed. The commercial quality stainless steel probe measures internal food temperature during cooking and features a 3-feet (90cm) length 700 degree Fahrenheit (370 degree C) heat resistant cord. Easy-set rotary dial lets you select one of the USDA recommended temperature presets or set your own custom temperature. Audible alarm sounds when the desired temperature is reached. Folding design for versatile viewing angles. One-year limited warranty. Meat thermometer provides an instant readout of inner food temperature during cooking cycle without opening the oven door or grill Pre-programmed meat thermometer settings include: Beef, Veal, Chicken, Pork, Poultry, Lamb and Fish Temperature presets include: Rare, Medium Rare, Medium, Medium Well and Well Done cooking preferences Customize your own cooking temperature using the easy-set rotary dial 3-feet length 700ºF heat resistant cord withstands searing heat Stainless steel thermometer probe measures a wide temperature range from 14ºF to 450ºF (-10ºC to 232ºC)  Degrees Fahrenheit and Celsius Makes the perfect cooking thermometer, oven thermometer, meat thermometer, bbq thermometer, deep fryer thermometer or grill thermometer Audible alert when desired temperature is reached Dimensions: 12cm high  x 6cm wide x 2.5cm deep Temperature Range: 14º F to 450º F, -10º C to 232º C; Probe cord heat resistant up to 700° F Temperature Accuracy: +/- 2°F Power: 2 AAA alkaline batteries (not included) For more information on various meat cuts and best temperatures to cook them at we recommend the Ultimate Meat Eater's Guide...
$32.95
Ex Tax:$29.95
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. 100 illustrations; 16 pages of color photographs  ..
$50.00
Ex Tax:$45.45
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