[Sca-cooks] Smoked Meats in general

[charding at nwlink.com]

I have been reading a book called  Charcuterie: The Craft of Salting,
Smoking, and Curing by Thomas Keller, Michael Ruhlman, and Brian Polcyn

It goes thru the theory and practice of preserving meats.  It covers some
of the questions that have been brought up on this topic.  I am inspired
to do some preserving, as soon as the pigs at the farm down the road are
slaughtered.

Mæva matbúðarkona
Barony of Glymm Mere
Kingdom of An Tir