sachem allison
Senior Member
- Joined
- Aug 5, 2011
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should be fine, you just need to cook it enough to release all that gelatin, collagen and gooey goodness.
Grab a copy of "Charcuterie" By Ruhlman. Really good stuff in that book that's easy to follow.
I'll extend the same offer to you sir. I'm typing up a little course for Mike, and I can easily cut'n paste and send it in your direction. Maybe I'll start a charcuterie thread with some basic instructional info...
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