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Which reference book on curing meats?
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Alphonse
Posts: 80
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!"
Comments
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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 -
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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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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