Meat as Craft

Before I read Timmermeister's book Growing A Farmer I had a dim idea about what was involved in the ancient craft of making meat last for long periods of time. Having made a deer sausage or two, I was blissfully unaware of the intricacies of this tasteful craft. Once utilitarian, the craft of curing meat and the interesting art of "dry curing", remain historic ways of turning meat into something with extraordinary flavors. If you have ever tried a true dry cured sausage, you realize that it is a revelation of flavor that should not be compared to pale american comparisons. America has a crazy tendency to turn the products of ancient culinary cultures into something easier, but often blander. For example, compare the pepperoni on your next pizza to its traditional variety (if you can find it). Thus far, I am but a mere armchair crafter of artisinal sausages, but one day it would be fun to try. Charcuterie: The Craft of Salting, Smoking and Curing is an interesting book for anyone interested in working with meat.