If you go to the comments in 'the Reddit' he talks about some of the processes and what he is working on. The detail in the comments of the album of pix in 'the Imgur" provides a lot of information on each of the dishes. I absolutely want to be this guy's friend (if you are out there, ellipses1, I'll be pals with you!). What a terrific spread!
One of the things he said was that he started off with using Ruhlman's Charcuterie but then he found some other books to help him process his home grown meat. I just had to get his book list out there - just in case, you know, someone *looks at husband* wants to get me some birthday presents or something.
First up In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. which as been on my wishlist for a while. What a beautiful book!
If you click on the "look inside" link you can see some of the pages. I'm especially interested in making lardo... which is cured pork fat.
I'm already a huge fan of Hank Shaw so his book, Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild is also on my list. If you on my 'the facebook' feed you know that I follow Hank's group, Hunter Angeler Gardener Cook which focuses on wild game and foraged food. You also know that he did a crowd funding for his next book, Buck Buck Moose... which is a hilarious title..and will focus on venison. I'm very excited about this.
One of the best things about growing your own meat is that you really really want to use every bit of it - from "nose to tail' as they say. So these kinds of references are really important to really getting the full food value from your meat. Even if you don't have your own livestock you can usually find these meat bits - just ask your local butcher if they can order a pork belly or whatnot for you. Or look around for a "custom butcher" in your area.... or for your local farmer.
Happy Thursday everyone! Do you have some other book recommendations for all that meat?
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