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Charcuterie: the craft of salting, smoking, and curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev ebook
ISBN: 0393058298, 9780393058291
Publisher: W. W. Norton
Page: 416
Format: epub

People have been curing meats for centuries and, when it's done correctly, it has produced some pretty tasty results. It has recently gone back into vogue, and not only are restaurants serving charcuterie platter -they are making it themselves. Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn (New York: W.W. I gave bacon for Christmas presents last year. This is my adaptation of the recipe from Charcuterie: The Craft of Salting, Smoking, and Curing. Belly that I split in half so I started with a 2 lb pork belly. Sources: http://curedmeats.blogspot.mx/2007/11/bresaola.html. Charcuterie is the old art of curing pork, and making preserves. There are several books on the craft of charcuterie, including Michael Ruhlman's Charcuterie: The Craft of Salting, Smoking, and Curing. The bacon recipe is really easy and delicious. Chef Polcyn is a highly renowned, award-winning chef and Charcuterie expert. Charcuterie: The Craft of Salting, Smoking, and Curing. I do recommend you read a good book (e.g. Of course, you need a slab of pork belly. And with the bresaola finished, we are currently looking forward to our next batch of cured meats. Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn (a bit highfalutin' – I doubt I'll be preparing Shrimp, Lobster and Leek Sausage any time soon but, then again, who knows? The only book for home cooks offering a complete introduction to the craft. There is an awesome book called Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.