By Jacques Brevery
Content material: advent. beef. Charcuterie. Salt. Brine-Cure Recipes. effects. Composition. Binding for achievement. Sausage. Cooked Sausage. Terrines. Pates. Galantines. Ballottines
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Extra resources for Chef's guide to charcuterie
This expensive salt is harvested from several coastal areas around the world, in places such as the pristine salt marshes of Brittany and from the Arabian Sea at the foothills of the Himalayas. Fleur de sel is widely available throughout France, costing only about $3 per kilo at French supermarkets. This unique sea salt is lighter in color than grey sea salt, and the crystals are finer in texture. Though unrefined, it is very pure and retains many of the minerals found in seawater. ” Fleur de sel is a gift from nature and is valued for its many reputed healing properties, including restoring calm and balance in those who ingest it.
It improves the flavor of the meat, it helps the meat retain water, and it helps to preserve the meat by inhibiting the growth of bacteria. But there are some limitations—the amount of salt needed to completely prevent bacterial growth would ruin the taste of the meat, and salt produces an undesirable grey color. To overcome these issues, nitrates and sugar are added for a more attractive pink/red color, as well as to improve protection against bacteria, and to provide characteristic flavor. Nitrites also delay the development of botulinal toxin as well as the development of rancid flavors during storage.
Store mixture until ready to use. Decant and aerate brine mixture if needed. If using the cold brine method (no heat), make sure that all of the ingredients are completely dissolved by mixing thoroughly. It is recommended that very fresh pork meats (spine, breast, round) be immersed for 48 hours for a better coloration. 1 I. 9 oz. 9 oz. 7 oz. 5 oz. Aromatics Room temperature (4–6°C, or 40–42°F) II. 8 oz. 46 oz. 5 oz. Infusion* see below. Room temperature (4–6°C, or 40–42°F) III. 8 oz. 4 oz. 5 oz.