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Michael Ruhlman & Brian Polcyn
Charcuterie is often considered the art of turning cured
000 copies in print this title offers everything you need to know about dressing and preserving meat
along with step-by-step explanations
From sharpening your knives to exploring the traditional and specialty cuts of an animal
The Complete Book of Butchering, Smoking, Curing, and Sausage Making 59kg Michael Ruhlman & Brian PolcynPhilip Hasheider With more than 100,000 copies in print this title offers everything you need to know about dressing and preserving meat. It features step by step instructions and illustrations on home smokers and smoker use, how to field dress wild game and how to process different cuts of meat into desired products. In terms of sausage making, it provides a detailed overview of the equipment and ingredients required including some basic sausage
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