Hello

[Reefy1974]

Hi Folks,

 

I’m here to learn about charcuterie. It’s something I’ve always been interested in but thought was too much of a dark art to actually attempt myself.

 

Hope to learn from those of you with experience and hoping to share my efforts with you as I get started.

[TdeV]

Howdy, @Reefy1974. Welcome. I'm interested in learning something about charcuterie myself!

[kayb]

I think @DiggingDogFarm has done a fair amount of charcuterie. I'm looking to get a small dorm-room-sized fridge to use to hang and cure sausages, myself.

 

@Reefy1974, if you don't have a copy of Michael Ruhlman and Brian Polcyn's Charcuterie, I highly recommend it.

 

[Kim Shook]

Welcome!  I agree with @kayb re: Ruhlman and Polycyn's book.  We have a series of threads dating back to 2005 that you might like to cruise through.