Charcuterie, (cooker of meat)

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Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
Valley Forge, PA
Just got the book in the mail yesterday. What a book of information. It really describes the different process and why meat reacts the way it does. Lots of sausage information. It's described as the craft of salting, smoking, and curing. I definitely recommend this read!! Has some great looking recipes!!! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.