Turning leftover bits into ‘Charcuterie’

I recently began reviewing cookbooks intended to help hunters and anglers deal with their impending abundance of protein. I hope this is a problem that befalls all of you. The cookbook series is also to help spouses and friends with holiday gift shopping suggestions.

Every hunter or angler can use another cookbook.

The first in my series is "Charcuterie: The Craft of Salting, Smoking & Curing" by Michael Ruhlman and Brian Polcyn.

"Charcuterie" probably wasn't intended for hunters and anglers, but has been embraced by the community since its release in 2005, including the Meateater himself, Steven Rinella. Rinella's Meateater website features a series of videos in which Rinella and Ruhlman discuss "Charcuterie" and in it, Rinella tells Ruhlman he’s “accidentally, the author of the best wild game cookbook ever written.”

Though I possess only a small sliver of Rinella's experience with wild game cooking, I agree 100% "Charcuterie" is indispensable for the wild game cook, or any cook who takes their game seriously.

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