The Bible

[brocksw]

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing: Ruhlman, Michael, Polcyn, Brian, Solovyev, Yevgenity: 8601404327117: Amazon.com: Books

Charcuterie: The Craft of Salting, Smoking, and Curing [Ruhlman, Michael, Polcyn, Brian, Solovyev, Yevgenity] on Amazon.com. *FREE* shipping on qualifying offers. Charcuterie: The Craft of Salting, Smoking, and Curing

www.amazon.com

 

[brocksw]

A batch of mule deer salami from the Bible. Can also see some pepperoni in the top right. First time I've made the pep. Turned out ok....not as good as the Tuscan salami.

 

[Nick87]

A batch of mule deer salami from the Bible. Can also see some pepperoni in the top right. First time I've made the pep. Turned out ok....not as good as the Tuscan salami.
View attachment 180505View attachment 180506

That salami looks damn good. Some day I'm going to try my hand at landjaeger

 

[brocksw]

That salami looks damn good. Some day I'm going to try my hand at landjaeger

I've wanted to make that as well. I've tried two types of salami, soppresseta, bresaola, pepperoni, pastrami, and the corned beef recipe from this book. I use the umai dry bags for dry curing and only do it in the colder months since I don't have a temperature and humidity controlled curing space.

 

[Nick87]

I think I'll order this book, thanks for the link.