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Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing | Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

3 posts | 1 read | 1 to read

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

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blurb

Charcuterie: The Craft of Salting, Smoking, and Curing | Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Mom and I took a charcuterie board class tonight and had so much fun!

Chrissyreadit I love this ❤️ 3y

kstadt929 I need this in my life ! 3y

BethM You look amazing! 3y

Kshakal @BethM thank you!! I have lost 150 pounds 3y

Alfoster How fun and looks great!❤️👊 3y

42 likes5 comments

blurb

Charcuterie: The Craft of Salting, Smoking, and Curing | Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

My first attempt at a charcuterie board… turned out pretty good I think!

jdiehr I was watching GMA this morning and learned how they make those salami balls 😄 3y

Kshakal @jdiehr it was super easy! 3y

bnp Looks great! 3y

28 likes3 comments