Charcuterie

Never made homemade cured meats?  It’s not hard if you start with a good book on the subject

While there are stacks of books available on this subject, the following come up time and time again, available at Book Depository.

UberBrew supply Starter cultures, meat mincers, sausage stuffers and Hukki salami casings

Salumi : The Craft of Italian Dry Curing By  Michael Ruhlman  and  Brian Polcyn Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit

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A Charcuterie Diary By (author)  Peter J Booth   It is a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals without electricity can do it, then so can you. I am a lawyer, not a chef and I can do it.

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In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. By (author)  Taylor Boetticher and  Toponia Miller A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions

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Home Production of Quality Meats and Sausages By Stanley Marianski and Adam Marianski Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. 

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