Kitchen Posted September 16, 2020 Share Posted September 16, 2020 I would love to give making cured meats a try. Does anyone have any references? Link to comment Share on other sites More sharing options...
Shrimpchips Posted January 3, 2021 Share Posted January 3, 2021 Old thread, but in case you didn’t get started, Ruhlman’s Charcuterie and Marianski’s Home Production of Quality Meats are two that people usually start with. The latter gets into a lot of details which can be a little much when starting out, but it’s a quality resource. Salumi, also by Ruhlman is also a pretty solid starter. If you haven’t already started, duck breast prosciutto is often the gateway cured meat project, after that a bresola or coppa are pretty undemanding given the right setup. Link to comment Share on other sites More sharing options...
BrightonCorgi Posted January 4, 2021 Share Posted January 4, 2021 Pancetta is an easy one to start off with. Link to comment Share on other sites More sharing options...
RedLantern Posted March 10, 2021 Share Posted March 10, 2021 I think a lot of people start out with duck prosciutto as well - I think my brother did when he started. Link to comment Share on other sites More sharing options...
AndrewNR Posted November 10, 2021 Share Posted November 10, 2021 Salami and Bacon is an easy start. There are good books etc out there.. find a good mentor and a good butcher I've done a bit over the years so anything specific feel free to ask Link to comment Share on other sites More sharing options...
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