Charcuterie For Dummies

Introduction 1

Part 1: Getting Started With Charcuterie 5

Chapter 1: Get the Gear 7

Chapter 2: Working with Potentially Hazardous Food 25

Chapter 3: Quality In, Quality Out 39

Part 2: Making Meat Treats 53

Chapter 4: Fresh and Dry-Cured Whole Muscles 55

Chapter 5: Grinding and Stuffing Sausage 81

Chapter 6: Getting Fresh with...