Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

I gave bacon for Christmas presents last year. Charcutapalooza, “a year of curing a meat a month,” is a contest. Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: Books. So I asked Santa for a copy of Michael Ruhlman & Brian Polcyn's groundbreaking book of the same title: Charcuterie: The Craft of Salting, Smoking, and Curing . So, needless to say, when I read about the “Charcuterie – The Craft of Salting, Smoking, and Curing” by Michael Ruhlman and Brian Polcyn, I knew I had to have it. Credit for this recipe goes to Michael Ruhlman and and Brian Polcyn and their book listed above. Home Cured Pancetta (adapted from Michael Ruhlman and Brian Polcyn, Charcuterie: The Craft of Salting, Smoking and Curing). The bacon recipe is really easy and delicious. I was far too excited about my new book (Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn) to give much thought to my soon-to-be sore shoulders. Not just how the charcuterie is made, but how we use it, serve it, flavor it. It has a start, a finish, a prize, and rules. 2 slabs pork belly –5 pounds total. My guiding light was Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. There is an awesome book called Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. My list from Santa includes the book Charcuterie: The craft of salting, smoking and curing. * Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. * Cook along as often as practical. I haven't but ask me in a month and hopefully I'll have a reference book I can read and then reply. From Publishers Weekly Starred Review. I got out my trusty book, Charcuterie, The Craft of Salting, Smoking, and Curing, by Michael Ruhlman & Brian Polcyn, given to me by some good friends. Gravitating toward heritage pork because of the flavor of the meat and its overall pleasant appearance,” said Kendall. Dry Rub: 4 garlic cloves, minced.