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Aug 8, 2007 11:46 PM


Has anyone bought the book of that title, or any other book with details about making one's own cured meats?

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  1. 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.

    1. 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.

      1. i bought it two months ago and made the best bacon of my life. i haven't had a chance to use it much more, but i look forward to doing the duck prosciutto.


        1. 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.

          1. 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.