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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
Format: epub
Page: 416
ISBN: 0393058298, 9780393058291

Anyone who wants to gee the most out of their wild hog meat needs this book, and it will also give you great ideas on cooking other meat and poultry dishes! Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz. I'ts about 20 bucks and it'll cover damn near anything that'll come up with Charcuterie, it's great. We'll call him meat-tacular for short. I've pulled the ingredient list and steps from the book I mentioned previously, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlmann & Brian Polcyn, which contains some additional tips and details. I bought the “manual” for our collective project, “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. The River Cottage Meat Book by Hugh Fearnley-Whittingstall. I have a feeling we'll be getting to know him well over the coming months. Gravitating toward heritage pork because of the flavor of the meat and its overall pleasant appearance,” said Kendall. There's a book on Amazon called Charcuterie – The Craft of Salting, Smoking and Curing. Also look into the forums on egullet.com. There's a wealth of info in both places. Polcyn and Ruhlman teamed up in 2005 to publish Charcuterie: The Craft of Salting, Smoking, and Curing, which was nominated for a James Beard Award. Meet my new friend Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn.