www.sausagemaking.org

If anyone has thought of ordering this book, don't. However nice a chap Jamie is supposed to be, this book is a thoroughly shoddy production.

Thanks for the heads up TLP.

Phil

When someone writing a book on the subject doesn't understand the difference between curing salts #1 and #2, between sodium nitrate and sodium nitrite you know you're in trouble.

Thanks, I see what you meant, popped over to amazon.com &read a very long but informative review which should put anyone off... a non proof-read, "sleb" cookbook which could & would get anyone into severe trouble.

This review especially ...The New Charcuterie Cookbook, by Jamie Bissonnette

a camp 1960's sci-fi robot flapping his pincered arms whilst, urging "Danger Will Robinson" springs to mind!

A - brutal but likely accurate
B - I have the book and at this point mostly use other's recipes as a reference and not for verbatim use. Too bad that the mistakes some people may find in the book might turn them off from this hobby entirely. bummer