This is the book that got me started on the topic. That cover pictue is seductive, back on Thanksgiving 2006 I put together that platter from my own efforts.





A written opinion on some dry cured product using these recipes.


This post will serve as an index into my attempts at Ruhlman's and Polcyn's work. A link to this post will appear, with current date of this post. As I do a sausage a link to the most recent post will be just below here.

Most recent

And the link will also be put below, in page order of the book.

Brian's Holidy Kielbasa pp 118

Italian Sausage, Spicy and Sweet pp 122

Mexican Chorize pp 127