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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

There are endless variations of curing recipes, but the dry cure recipe that Jesse used this time was from Charcuterie; The Craft of Salting, Smoking and Curing. Adapted from Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn. I haven't but ask me in a month and hopefully I'll have a reference book I can read and then reply. Cook along as often as practical. Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman Other than the ability to make raw and cured meats look fabulous, I found the techniques invaluable when I was researching doing my own curing. Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. Brian Polcyn, co-author of the James Beard Award-nominated “Charcuterie: The Craft of Salting, Smoking, and Curing,” visited the Marra Forni kitchen this week to show a full house the finer points of salumi making. Curing preserves meat or fish with salt. Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: Books. My list from Santa includes the book Charcuterie: The craft of salting, smoking and curing. From Publishers Weekly Starred Review. You could say that he wrote the book on charcuterie. Not just how the charcuterie is made, but how we use it, serve it, flavor it.