The art of Salting, Smoking & Curing.
Latest Activity: Dec 26, 2013
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Just got to pick up CHarcuterie: The Craft of Salting, Smoking, and Curing!
I am excited to start reading and trying my hand at this!
I am rather a 'consumer' of charcuterie.
I particularly prefer cured ham (jambon cru, prosciutto crudo): Bayonne, Serrano, Schwarzwaelder,Parma etc.
I am new to the curing process and have made duck breast prosciutto and several types of bacon. fascinated by the power of salt.
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