charcuterie from scratch

Preserving & curing at home is easier than you think. This is an accessible handbook that features all the recipes & techniques you need to know to cure & preserve meat. Tim Hayward takes the home cook from the principles of charcuterie, the importance of salinity, temperature, humidity & time through all the classic techniques of curing & salting, drying & preserving. Clear step by step instructions & photography with foolproof recipes. Pate to pastrami, smoking bacon to salt beef, corned beef to confit duck. Softcover.