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Everything
the home processor needs to know about making charcuterie. Includes 229
kitchen-tested recipes, hundreds of 4-color images, Fahrenheit and
Celsius measurements, cooked sausage recipes, fermented sausage recipes,
fresh sausage recipes, smoked sausage recipes, whole-muscle jerky
recipes, sticky jerky recipes, ground jerky recipes, dried deer sticks,
salami Genoa, salami soppressata, corned beef, beef brisket bacon,
honey-cured bacon, chopped and formed bacon, capicola, pastrami, picnic
ham, smoked salmon, smoked turkey, and so much more! Lay-flat binding,
4-color, 546 pages.
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Great book 
