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

There are endless variations of curing recipes, but the dry cure recipe that Jesse used this time was from Charcuterie; The Craft of Salting, Smoking and Curing. Up Charcutepaloooza, a blogger challenge to make one charcuterie recipe each month in 2011, with inspiration coming from Michael Ruhlman and Brian Polcyn's Charcuterie – The Craft of Salting, Smoking, and Curing. I read up on the process in several books I own, and finally chose to follow the directions in Charcuterie, The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. Cook along as often as practical. The craft of Salting, Smoking and Curing of M. Curing preserves meat or fish with salt. And what helped me during the process is this book which I got by Michael Ruhlman and Bryan Polcyn called "Charcuterie, the craft of salting, smoking and curing" So here goes the recipe. Not just how the charcuterie is made, but how we use it, serve it, flavor it. For the making of these Roman sausages I looked at my Dutch 'Butcher's Bible', and in Charcuterie. And yet, properly prepared, these are perfectly safe to eat.