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Charcuterie: the craft of salting, smoking, and curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev ebook
Publisher: W. W. Norton
Page: 416
ISBN: 0393058298, 9780393058291
Format: epub

I gave bacon for Christmas presents last year. The River Cottage Meat Book by Hugh Fearnley-Whittingstall. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz. The bacon recipe is really easy and delicious. Also look into the forums on egullet.com. This is pretty much the book on the subject. I based my cure on the recipes included in Charcuterie: The Craft of Salting, Smoking, and Curing, by Brian Polcyn and Michael Ruhlman. People have been curing meats for centuries and, when it's done correctly, it has produced some pretty tasty results. You could say that he wrote the book on charcuterie. I do recommend you read a good book (e.g. Charcuterie: The Craft of Salting, Smoking, and Curing List Price: $35.00 ISBN13: 9780393058291 Condition: New Notes: BUY WITH CONFIDENCE, Over one million books sold! It is specific to Spain if I recall correctly. There is an awesome book called Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Ted, I just ordered/read "Charcuterie: The Craft of Salting, Smoking, and Curing" - I think that book will be of great help to you. I've seen the pig you are mentioning. There's a wealth of info in both places. Yea it's the Ruhlman book "Charcuterie: The Craft of Salting, Smoking, and Curing" it's the first book I will have on the subject.