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Thread: Charcuterie

  1. #1
    Join Date
    Dec 2004
    Location
    Prosperity,SC
    Posts
    1,337

    Default Charcuterie

    For you bacon and sausage lovers this book Charcuterie is an excellent resource on the ins and outs of making your own bacon, sausages and air dried meats.

    [ame]http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1334844237&sr=1-1[/ame]

    I have a pork loin curing now to be smoked this weekend as Canadian bacon.
    I am looking for fresh pork bellies in the Upstate to make some apple smoked bacon.

    I will try to take some pics this weekend of the Canadian bacon.

  2. #2
    Join Date
    Aug 2011
    Location
    Southern Greenville
    Posts
    1,119

    Default

    ummmmmmmm Bacon.

  3. #3
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,441

    Default

    Excellent book, I used it to do a bunch of mallard breasts. They were devoured.

    Wood ducks this Fall...
    F**K Cancer

    Just Damn.

  4. #4
    Join Date
    Dec 2011
    Location
    Rock Hillbilly
    Posts
    1,781

    Default

    I have seen this on television. Looks interesting.
    Non Supporting Member

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