In article >,
Mark A.Meggs > wrote:

> From Charcuterie by Ruhlman & Polcyn -
>
<snipped>
>
> If you're relayy interested in curing meats, I suggest you check out
> the book.
>
> - Mark

Thanks. ;-) I still have Kutas to wade thru and so far, the Canadian
bacon has been enjoyable and easy, and has gotten rave reviews from my
friends and relatives. Now they just wish I'm make and share more. <lol>
I just scored more cheap pork loin this morning so will start that
tomorrow.

Me? I'm even more enthusiastic about home made smoked sausage. I do
dearly love sausage and with home made, I can control the salt and fat
content better...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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