Reddit mentions of Charcutería: The Soul of Spain

I meant Charcuteria, by Jeffrey Weiss, concerning the Spanish tradition, not the more popular ruhlman book. The Spanish panceta in it is not that far off the Italian mark, but it includes garlic and a pimenton rub-down before casing.

It's recipes are far less safety-oriented than Ruhlman's, too. It's a great cookbook.

By which I mean they won't make salt-lick.

I'm a fan of [this] (http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?ie=UTF8&qid=1420214600&sr=8-1&keywords=Charcuterie) and this

That looks wonderful. A charcuterie trip to Spain is definitely on my bucket list. What got me thinking about it was reading this book Charcuteria: The Soul of Spain. It's a truly wonderful read if you're into this kind of thing.

The Maybard Books:

Secrets of a Bacon Curer (Good storys/recipes by one of the best)

The Adventures of a Bacon Curer (more)

Manual of a Traditional Bacon Curer (Smoked/Cured hams, Sausages, Salamis and other recipes/guides in this book)

also:

Great Sausage Recipes and Meat Curing (for me, this is the "bible" of sausage making and meat curing)

Charcutería: The Soul of Spain is an astounding book.

Okay, so I'm reporting back. No picture because I'm lazy. But I have general success to report. I made the g/f angel food cake, following it exactly EXCEPT for two variations:

1. I used Bravetart's caramelized granulated sugar from a recent post on SE. I "toasted" 4 lbs of granulated sugar at 300 F for about 3 hours during the week, and it got a nice ivory with a bit more gold toward the pan's edges. I used this sugar in the recipe.
   
   
2. I did use tapioca and corn starch at the recommended weights, but did not use white rice and coconut flour. Rather, I used the same total weight (70 g) of Bob's Red Mill 1 to 1 GF flour blend, which is what I use for all my general baking. I like its performance and the price I can get on Amazon Prime
   
   So I followed the recipe, and actually went for a run while it was baking. My sous-chef, a house cat, monitored things. After 45 minutes, it was only about 185 F according to my thermometer, so I left it in the oven for ultimately another 15-18 minutes to reach 206 F. It actually rose over the top of the pan!
   
   I did leave it for 2+ hours to cool, inverted on an empty mezcal bottle, and used a slim spatula to free it. By the time it had cooled, it had shrunk down to about 1/4" above the rim - perfect. Upon removing it, I found that there was a considerable air bubble on one side, but nothing that being a little more careful couldn't have resolved. The flavor is right on.
   
   --
   
   And what did I do with a dozen yolks? Well, I've started curing them in a 50:50 mix by weight of kosher salt and the caramelized granulated sugar. They'll be a week in the dredge, then another 5-7 days hanging. Used as a garnish. Got the recipe from Charcuteria.