Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated): Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev: 9780393240054: Amazon.com: Books

April 7th, 2015 by | 1

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

via Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated): Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev: 9780393240054: Amazon.com: Books.


I've been an investigative reporter for more than 40 years and taught journalism at the college level for another 10. I've owned and trained retrievers, pointers and spaniels for about the same amount of time. My love of the outdoors and interest in cooking, eating and libations has been life-long, starting on my family's farm in Indiana and the hearty home-cooked meals there.

One response to “Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated): Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev: 9780393240054: Amazon.com: Books”

  1. Salty Bill says:

    […] Pickling spice is available in the market or over the internet but compounding fresh pickling salt is easy. The flavor boost is worth the effort; homemade pickling spice will last 6 months in glass jar stored at room temperature away from sunlight. This recipe is from one of my choice sources:  Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated). […]

Leave a Reply