www.sausagemaking.org

This book was brought to my attention, available from Amazon, now, in the UK, with an October 2014 projected release date in the US.

http://www.amazon.co.uk/Curing-Smoking-River-Cottage-Handbook/dp/140880882X/ref=sr_1_1?ie=UTF8&qid=1391883601&sr=8-1&keywords=river+cottage+handbook+13

http://www.amazon.com/Curing-Smoking-River-Cottage-Handbook/dp/140880882X/ref=sr_1_1?ie=UTF8&qid=1391883338&sr=8-1&keywords=river+cottage+handbook+13

There are some extracts from it here: http://www.rivercottage.net/about/latest-news/curing-and-smoking-handbook/?utm_campaign=Curing_smoking_book&utm_source=emailCampaign&utm_medium=email&utm_content=

Very limited information, but the chorizo doesn't seem to feature any cure. It uses "PDV" salt, which seems to be pure dried vacuum salt.

Martin/

Hugh seems rather cavalier about not using a proper cure

most RC books mentions of curing are vague/cavalier to the point of being dangerous.

Hugh states that nitrates are just an additive to make the meat stay pink so not required for a 'natural' product.

that Jimmy bloke who is a mate of Jamie Oliver was at it in a similar manner on something the other day, just salt and then serving it up in a diner. No detail just 'this is simple - c'mon everyone have a go in your cupboard!'

PS. Sorry to sound like a cynic but already has 6 5 star reviews on amazon within a week of release, that was either some quick charcuterie or a well organised launch

Unfortunately this seems to be a trend which will probably only stop when there's a high profile death.

There's an article in the Grauniad for bacon (http://www.theguardian.com/lifeandstyle/2014/feb/08/make-your-own-bacon-recipe, which suggests using 0.25 to 1 g of potassium nitrate per kilo of bacon. No health warnings, no caveats. At least it references Franco's shop for obtaining your cure so there might be a few newbies arriving.

Martin/

+1 for the last two posts. I can't say it better.

Phil

Good to know. I've not looked at any of the RC books, myself.

RC is such a good project in so many ways, its just a shame really.

Seems to me that they are so focused on writing a book to meet a market that they forget to look at the actual subject in enough depth.

Even if you have not got an expert writing it, some basic research would provide all the info if you took the time.

Thanks for this info. I was thinking of getting it. Have changed my mind.

If people want the facts about curing in a book then look no further than the Marianski volumes.

If you want inspiration then Reynaud, Fatted Calf, Jeffs new spanish book, Maynard Davies will all get things flowing. (dare I say it even Rhulman's 'Charcuterie' would be better than RC even if it does need a full rewrite!)

Frankly though the internet has quite a lot of useful info!!

Ditto!