Charcuterie

[PatriotnMore]

Hi all, I wanted to share a fantastic book on salting, smoking and curing of meats, poultry and fish, using new and old world recipes and techniques,http://www.amazon.com/gp/product/039...00_i02_details and in my opinion, is a must have as part of your prepping gear. The book goes into great details on the "how to" of curing and salting and provides pictures to put it all together.

Just reading it makes my mouth water, and I can't wait to try some of the recipes, starting with buying a whole pork belly from the butcher this up coming weekend. I'll update with some picks after I am finished so you can see the results.

Chow!

[WokMaster1]

That's a great book. Stanley Marianski is also an authority on smoked meats & sausages.

[Eljay]

I've made that book's maple bacon recipe a couple of times and the pepper/garlic one once and they're both very good. Pork belly is around $2/pound at the local Mexican or Asian markets and home cured and smoked bacon is fantastic.