Meat

This book, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn, is an essential guide for all aspiring butchers, chefs, and food enthusiasts. Written by two of the most respected names in modern charcuterie – Michael Ruhlman and Brian Polcyn – this book provides readers with the knowledge they need to understand the basics of the ancient art of curing meat. With detailed information on different types of curing agents, as well as recipes for making salami, bacon, ham, and more, this book will provide you with all the tools you need to take your charcuterie game to the next level.

From step-by-step instructions to helpful tips from the masters themselves, this comprehensive guide will take you through every aspect of making delicious cured meats. Whether you’re a professional looking to refine their skills or a novice just getting started, Charcuterie: The Craft of Salting, Smoking, and Curing is sure to provide valuable insight into the world of charcuterie. In this review we’ll explore further why Charcuterie: The Craft of Salting, Smoking, and Curing should be part of any aspiring curer‘s library.