Charcuterie

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A forum to discuss various ways to make dried and fermented sausages. All regions have different ingredients so let's share them!

Members: 1
Latest Activity: Dec 10, 2011

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The main book I use for recipes is: Charcuterie: The Craft of Salting, Smoking, and Curing Michael Ruhlman. This is The Bible of creating dried meats the proper and safe way! I tend to add or increse…Continue

Started by Frank Napoli Dec 10, 2011.

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