Saucisson sec from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on December 20, 2011

    This is really great. Who knew making saucisson sec was so easy! Maybe a tad too much garlic. Also I dried it for about a month to make sure that it was semi-hard at the end (rather than based on the weight). The texture was perfect and the meat had turned to a dark color. It's amazing how such a simple recipe can be so flavorful. Photos here: http://forums.egullet.org/topic/117030-cooking-with-ruhlman-polcyns-charcuterie/page__st__600__p__1894782#entry1894782

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