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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

I gave bacon for Christmas presents last year. Chef Lenny Russo sits in his meat room at his St. I bought the “manual” for our collective project, “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. For home cooks offering a complete introduction to the craft. Paul restaurant Heartland, where he practices charcuterie, the craft of salting, smoking and curing meats. The bacon recipe is really easy and delicious. * Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. But here's what I used to make my pancetta, from Michael Ruhlman and Brian Polcyn's excellent book, Charcuterie: The Craft of Salting, Smoking, and Curing. There is an awesome book called Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. * Cook along as often as practical. Not just how the charcuterie is made, but how we use it, serve it, flavor it. (Pioneer Press: Richard Marshall).