LITMIR.BIZ

      1 Chapter 1FIGURE 1-1: Meat grinder parts.FIGURE 1-2: Manual meat grinder.FIGURE 1-3: KitchenAid attachment port and grinder attachment.FIGURE 1-4: Electric meat grinder.FIGURE 1-5: Sausage grinder plates of different sizes.FIGURE 1-6: Vertical stuffer and parts.FIGURE 1-7: Bench clamps for your stuffer.FIGURE 1-8: Meat slicer slicing bacon.FIGURE 1-9: Electric smoker.FIGURE 1-10: Gas-burning smoker.FIGURE 1-11: Ready-made dry-curing chamber.FIGURE 1-12: Humidity and temperature control sensors for a homemade curing cha...FIGURE 1-13: Tube brushes for cleaning stuffing horns.FIGURE 1-14: Sausagemaker.com homepage.

      2 Chapter 2FIGURE 2-1: A standard kitchen apron.FIGURE 2-2: Stay safe with food-safe gloves.FIGURE 2-3: ‘Clean and Sanitize’ prep list.FIGURE 2-4: Time and temperature table from FSIS Appendix A.FIGURE 2-5: Temperature probe.FIGURE 2-6: The Salt Cured Pig Facebook page.FIGURE 2-7: Facebook search feature.

      3 Chapter 3FIGURE 3-1: Carmel Winter Farmers Market, Carmel, Indiana.FIGURE 3-2: Large English black hog.FIGURE 3-3: Me with a nice Midwestern white-tail deer.FIGURE 3-4: Ancient salt mine.FIGURE 3-5: Sea salt production.FIGURE 3-6: Pink salt #1.

      4 Chapter 4FIGURE 4-1: Salami coated with white Penicillium mold.FIGURE 4-2: Knot-tying steps.

      5 Chapter 5FIGURE 5-1: Meat sized for the grinder hopper opening.FIGURE 5-2: Meat and ingredients prior to mixing and grinding.FIGURE 5-3: Plates with holes of different diameters.FIGURE 5-4: Grinder hopper guard and stuffing tool.FIGURE 5-5: Food processor.FIGURE 5-6: Hog, sheep, and beef casings.FIGURE 5-7: Fibrous casing prior to stuffing.FIGURE 5-8: Collagen casing.FIGURE 5-9: Three stuffers of different sizes.FIGURE 5-10: Stuffer assembly.FIGURE 5-11: Clamp it down.FIGURE 5-12: Progression of loading a casing onto the stuffer horn.FIGURE 5-13: Hand positioning on the stuffer.FIGURE 5-14: Steps to distribute fill within a sausage rope.

      6 Chapter 7FIGURE 7-1: Bactoferm lactic acid starter culture.FIGURE 7-2: Professional fermentation chamber.FIGURE 7-3: Sausage-drying rack.FIGURE 7-4: Removing pH test paper to test the pH of a salami.FIGURE 7-5: Milwaukee Meat pH Meter.FIGURE 7-6: Steps to tying a bubble knot.FIGURE 7-7: Bactoferm Mold-600.

      7 Chapter 8FIGURE 8-1: Goose the Market deli case.FIGURE 8-2: Brie cheese.FIGURE 8-3: Foxglove cheese.FIGURE 8-4: Gouda cheese.FIGURE 8-5: Manchego cheese.FIGURE 8-6: Merlot BellaVitano.FIGURE 8-7: Whole-grain mustard.FIGURE 8-8: Assorted jams and marmalade.FIGURE 8-9: Marcona almonds.FIGURE 8-10: The “Four Feet of Meat” FIGURE 8-11: The Dooley.FIGURE 8-12: The Stoneking.

      8 Chapter 9FIGURE 9-1: Napa Valley.FIGURE 9-3: Barrels in a cellar.FIGURE 9-2: Montes production facility.

      9 Chapter 12FIGURE 12-1: La Quercia acorn-fed prosciutto.FIGURE 12-2: Smoking Goose Delaware Fireball.FIGURE 12-3: Terrine and Pâtés shop in Montreal.FIGURE 12-4: Grammy Mae’s summer sausage.FIGURE 12-5: Les Cochons tout ronds, at the Marché Jean-Talon.FIGURE 12-6: Cinco Jotas Jamon.FIGURE 12-7: Brooklyn Cured bresaola.FIGURE 12-8: Salumi Molé Salami.

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