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Which reference book on curing meats?

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Alphonse
Alphonse Posts: 80
in EggHead Forum
If you were to buy one reference book on curing meats and Charcuterie, which would it be?

I bought my son "Charcuterie: The Craft of Salting, Smoking, and Curing" by Ruhlman, et al for Christmas and it appears to be a good book but wanting to have a book at my disposal as well.  Should I buy myself this one or another?   I see a couple of others on Amazon with 5 star reviews.


Alan in LA (Lower Alabama that is)
"If you must choose between two evils, pick the one you've never tried before!" 
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  • DMW
    DMW Posts: 13,832
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    Charcuterie is great, but if your focus is cured meats I would look at Salumi by the same authors.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RRP
    RRP Posts: 25,897
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    I have that one as well and while it is recognized as the go to bible by many people I find it lacking in step by step recipes you normally find in great cook books.
    Re-gasketing America one yard at a time.
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  • Looper
    Looper Posts: 44
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    We have Charcuterie and would recommend it.  Just today we started curing pork belly using the book's maple bacon recipe.  We've done it a few times before and its the best bacon we've ever had. The sausage recipes are also very good. 

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  • BoomerTheWeim
    BoomerTheWeim Posts: 49
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    +1 Charcuterie
    Clayton, NC

    Large BGE, Mini BGE, Two Weimaraners
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