CHARCUTERIE – The Craft of Salting, Smoking, and Curing

Charcuterie – The craft of Salting, Smoking, and Curing

Anyone who wants to gee the most out of their wild hog meat needs this book, and it will also give you great ideas on cooking other meat and poultry dishes! Written by Michael Kuhlman and Brian Polcyn, and published by WW Norton, this is where I get my curing, smoking and sausage making information. The ham cure alone is worth the price of the book MANY times over – at least to me.

 

<script type=”text/javascript”><!–
google_ad_client = “ca-pub-3764797195713105”;
/* MikesTexasHunt-Fish:Ad #1 */
google_ad_slot = “2556468969”;
google_ad_width = 728;
google_ad_height = 90;
//–>
</script>
<script type=”text/javascript”
src=”
http://pagead2.googlesyndication.com/pagead/show_ads.js“>
</script>

About MikeH

Texas hunter and fisherman for 50 years, published outdoor writer since 1979, licensed charter boat operator from 1982 to 2013. Past Member, Board of Directors, National Association of Charterboat Operators, current member Environmental Advisory Committee to the DOE and the Strategic Petroleum Reserve. Married to Dorothy since 2000, one son, Michael who is recently married and living in Nederland, Texas. My wife and I live in Oyster Creek, Texas, near Freeport, and have a hunting property outside of Brazoria, Texas.
This entry was posted in Book Shelf. Bookmark the permalink.