Reddit reviews Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
We found 3 Reddit comments about Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How). Here are the top ones, ranked by their Reddit score.
Countryman Press
Dry Curing Pork by Hector Kent
https://www.amazon.com/Dry-Curing-Pork-Pancetta-Prosciutto-Countryman/dp/1581572433
Is this the one you used? https://www.amazon.com/Dry-Curing-Pork-Pancetta-Prosciutto-Countryman/dp/1581572433 I have the one from Michael Ruhlman but I haven't got too much into that one yet because its so NOT for begginers
Hector Kents book is really good and I'm surprised it isn't on this sub's list. Kent hits a great balance of breadth, depth, and explanation/teaching.
Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How) https://www.amazon.com/dp/1581572433/ref=cm_sw_r_cp_api_i_ddWYCbG1MD6EN
I never did love the Rulman Charcuterie book. Marianski's book about fermented sausages is really good.