what a great book huh? I have had it for a while now and my house is full of smoky goodness as a result!

I can not add more than Awriter did about the subject because I agree with it all

I just wanted to chime in because this is a great subject!

I have made the gravlax and really enjoyed them

try the ham hocks

wow

he uses a lot of sugar in his bacon recipe but I highly rec it other wise

I have made so much bacon I gave it for Christmas pres along with ham hocks and sausage

we are looking for a second had fridge to cure in now because I am ready to try some dried salamis

I have also added (I know this ot but still) some cinnamon, nutmeg and pimiento to my smoking repertoire

what flavors you can create with this the book is such a great starting point but the adventure is endless and far more healthy than the mystery meat in most sausage

I even have made lamb bacon ..to die for!

charcuterie is such a fun subject and can be very low carb I am so excited folks here do it

should we just have a thread about it I wonder?

or is there one already?