Charcuterie

Discussion in 'Curing' started by ac45acp, Jan 17, 2012.

  1. ac45acp

    ac45acp Smoke Blower

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is something that I would like to get into in the future as well. Thanks for the link!
     
  3. diesel

    diesel Smoking Fanatic

    I have been practicing this craft for a little over a year now. I converted a wine fridge into a curing chamber. works great.

    There are a few posts here like the mortadella: ttp://www.smokingmeatforums.com/t/116407/mortadella-fancy-italian-bologna

    I have one on the pancetta: http://www.smokingmeatforums.com/t/105858/pancetta-first-try-picts and Chicken Galantine: http://www.smokingmeatforums.com/t/104007/chicken-galantine

    I picked up a book called Charcuterie by Michael Ruhlman and Brian Polcyn.  This was a great book to begin with.

    good luck.. can't wait to see some picks.
     

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