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Looking for the quintessential book on sausages and charcuterie
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hondabbq
Posts: 1,980
I have really got on board with the whole snack stick, bacon, etc thing.
so what is the book above all books on this topic.
Comments
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Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Tjcoley said:
Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
I saw that one. Do you have it? Does it offer explanation on how things change. I want to learn a bit of the science behind the methods not just pages of recipes. -
hondabbq said:Tjcoley said:
Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
I saw that one. Do you have it? Does it offer explanation on how things change. I want to learn a bit of the science behind the methods not just pages of recipes.
Great book goes into details regarding the entire process.Edina, MN -
Get this book .. much better than anything out there on this subject. Everything is explained in great detail.LBGE & MiniOrlando, FL
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I highly recommend any of Ruhlman's books. All great reads and resource.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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 Ruhlman's book and I totally agree, BUT, I also have this one.
http://www.flyshack.com/DisplayItem.aspx?ItemID=108069&src=froogle&gclid=CjwKEAjw5ZKiBRDhqa-Yjcml9kYSJABia-RndfYP_wr70AUIFruefJzoY2HgorhKTZSoZdfhlYWE7hoCkvbw_wcB
Its very thorough as well.Little Rock, AR
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Agree with everyone else re Ruhlman. First time I made bacon on the egg is still a high water mark for me. The book is outstanding.Winnipeg, Canada
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DMW said:-----------I feel a whole lot more like I do now than I did when I got here.
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This is the one I have.Tjcoley said:Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'm looking forward to trying some of the recipes from the Charcuterie book, it being the only reference I bought after reading reviews. Has anyone gotten the Salumi book by the same authors? And if so do you think it was worthwhile, as in more and better information on how to make bacon & sausage?Barrie,Ont.,Canada.
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