Originally Posted by BDC2823
Out of curiosity, where are you getting these recipes from? I assume various cookbooks and then you go out and get the ingredients and make these salivating sausages.
You keep posting more of these pics and you're going to end up convincing me to take up this hobby as well.
Originally Posted by kwilkinson
Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.
Originally Posted by foodguy
this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.
What Kyle said. I got that book and it has cost me a lot of money! $600 for my current smoker, about $350 in sausage making equipment, and now another $300 for a smoker that is tailored just for smoking sausage. Oh, and have a La Crueset terrine on order. This book has really educated me and I am greatly enjoying the whole process. This weekend will be summer sausage and next will be my first attempt at pate.
After you get basic theory/technique down, there's the huge book by Rytek Kutas, but as Kyle said, must less in the way of walking you through and much more a pile of recipes.
Foodguy, I'd love you to forward this thread to Ruhlman. His book has really changed my view of charcuterie, educated me, and obviously has me involved in the process.