tag:blogger.com,1999:blog-4024674289273898019.post8721981714258592336..comments2008-04-21T08:45:57.657-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4024674289273898019.post-31917881896154412812008-04-21T08:45:00.000-05:002008-04-21T08:45:00.000-05:00There is a logical reason for reading the book cover to cover... I have a habit of digging just far enough into a cook book to find something I want to make, then I skip all over the place within the book don't get everything out of the book I could have.<BR/><BR/>Bacon and Sausage are first on my list though.Chrishttp://www.onthekitchensteps.comnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-16754600758679467302008-04-21T08:14:00.000-05:002008-04-21T08:14:00.000-05:00It is not necessary to read Charcuterie cover to cover to begin. One of the first recipes is for bacon, and includes a varient which doesn't require smoking. <BR/><BR/>My wife, who does most of our cooking, is very happy with the four pounds I produced earlier this year.<BR/><BR/>You do need pork belly, which may require some looking and I think you need pink salt, which Ruhlman gives sources for and you can also find them on my blog.<BR/><BR/>And if you do get into fermented sausage, I can pass on a tip from delGrasso which will save you a fair bit of money.<BR/><BR/>The misspelling in the bog name is intentional as the properly spell domain wasn't available.ntsc The Art of The Pighttp://blog.charcuteire.comnoreply@blogger.com