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

There, he had the chance to meet and briefly work with Brian Polcyn, co-author of Thomas Keller's 2005 book “Charcuterie: The Craft of Salting, Smoking, and Curing.” Since then, Howard says he's “had a passion for it.”. There are endless variations of curing recipes, but the dry cure recipe that Jesse used this time was from Charcuterie; The Craft of Salting, Smoking and Curing. * Cook along as often as practical. My husband and I bought Michael Ruhlman's Charcuterie: The Craft of Salting, Smoking, and Curing book and we think it's awesome. Adapted from the brine recipe in “Charcuterie, the Craft of Salting, Smoking and Curing” by Michael Ruhlman & Brian Polcyn. * Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. Not just how the charcuterie is made, but how we use it, serve it, flavor it. 4) Charcuterie, The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn • This is the modern book on making charcuterie at home. And what helped me during the process is this book which I got by Michael Ruhlman and Bryan Polcyn called "Charcuterie, the craft of salting, smoking and curing" So here goes the recipe. Curing preserves meat or fish with salt.