Charcuterie... a great read

AZRP · May 2008

Stike recommended this book several weeks ago so I ordered it and read it on the plane to and from Waldorf. Charcuterie is the craft of salting,smoking, and curing. If you have any interest in making pickles, bacon, hams, sausage, salami, ect I highly recommend it. I have made lots and lots of sausage over the years, and I learned tons from it. -RP

lowercasebill · May 2008

randy, you been drinkin too??? what book ??

bill
i just bought

the shameless carnivore

but my son is reading it so no recommendation yet

AZRP · May 2008

Charcuterie by Michael Ruhlman and Brian Polcyn. -RP

lowercasebill · May 2008

it is ordered thanks
bill

AZRP · May 2008

I should have told you, they don't include a chapter on toes. :ermm: -RP

EmandM'sDad · May 2008

Randy,
I agree. Once you get past the scary parts about bacteria and botsulism and all the other stuff it really makes you want to try to make every thing. I think my next experiment will be bacon. Maybe in the fall when it's a little cooler.

mike

lowercasebill · May 2008

not even the salted ones ?

AZRP · May 2008

I'm with ya, but don't have a clue as to where to buy pork bellies. -RP

AlaskanC · May 2008

You buy them at the grocery store... or you could be like me (and some other person I know that buys expensive "items" on a whim) and order them from Lobells or Heritage farms.

$60 + shipping for *one* belly..... :unsure:

AZRP · May 2008

Missed you kid, where you been? -RP

AlaskanC · May 2008

I've been here, just kinda hangin' out.

Celtic Wolf · May 2008

Salisbury, NC !!

Only thing they don't sell on a pig here is the squeal :woohoo:

Charcuterie... a great read

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