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Charcuterie, (cooker of meat)


Master of the Pit
OTBS Member
Joined Jun 7, 2006
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!!!

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