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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

The challenge- to work amongst other online food bloggers to make one recipe a month out of Michael Ruhlman's “Charcuterie: The Craft of Salting, Smoking and Curing”. Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week. You could say that he wrote the book on charcuterie. * Cook along as often as practical. (Pioneer Press: Richard Marshall). * Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. 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! And what helped me during the process is this book which I got by Michael Ruhlman and Bryan Polcyn called "Charcuterie, the craft of salting, smoking and curing" So here goes the recipe. Polcyn and Ruhlman teamed up in 2005 to publish Charcuterie: The Craft of Salting, Smoking, and Curing, which was nominated for a James Beard Award. Chef Lenny Russo sits in his meat room at his St. Washington Post: Bloggers around the world are working their way through the recipes in Michael Ruhlman and Brian Polcyn's 2005 “Charcuterie: The Craft of Salting, Smoking and Curing.” - Nick Fox. I've pulled the ingredient list and steps from the book I mentioned previously, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlmann & Brian Polcyn, which contains some additional tips and details. I based my cure on the recipes included in Charcuterie: The Craft of Salting, Smoking, and Curing, by Brian Polcyn and Michael Ruhlman. Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. This is pretty much the book on the subject. Not just how the charcuterie is made, but how we use it, serve it, flavor it. Book: Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. Paul restaurant Heartland, where he practices charcuterie, the craft of salting, smoking and curing meats.