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Slimy Hog

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Posts posted by Slimy Hog

  1. 17 hours ago, Alex said:

    Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them:

    https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/

     (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.)

    https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/

    https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/

    https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

     

    Awesome, thanks! I've seen a few of the threads, but I got kinda overwhelmed. I think I'll start here and make my way though a bunch of them absorbing as much as I can.

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