Has anyone bought the book of that title, or any other book with details about making one's own cured meats?
I got it as a Christmas present last year and love it. I've made some of the sausage recipes from the book (as well as some I've found online), pate, and duck confit. What I really like about the book is the amount of detail; enough to ensure that you have the basic technique, but not overwhelming for someone just starting out.
Yes. I love it. I have been making my own bacon for over a year now. The pickle recipe isn't bad either. I have also made the corned beef, pastrami and a basic sausage recipe from it. If you are into meat, get it.
I would recommend Jane Grigson's The Art Of Charcuterie.
I have had it for over 10 years and have done cured hams and sausages. I have also used many of the pate and terrine recipes. She explains theory and gives many recipes for pork products made with the techniques.
I live in France in a remote area and have had to help a few of my elderly neighbors dispose of the pig....The entire process from killing and bleeding it to stuffing saucisse!! The first time was a real challenge, but after I was done, I felt I had really accomplished something and earned a few cans of the excellent pate we made!
I'm good for real time experience and tips if you are interested.
P. got it for me when it came out. It's a great book, but finding the Casing and other ingredients have left us stumped at times and honestly we haven't had the gumption to make anything just yet. There was a great thread on the other e-site that followed the posters as they tried to make various things from the book.