In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...
a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...
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