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A conversation with Michael Ruhlman, co-author of accidentally the best wild game cookbook Steve’s ever encountered, Charcuterie: The Craft of Salting, Smoking, and Curing
Why Cure Meat?
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Message to Fans
parts 2, 3??
Steve, have you done a “whole muscle salt cure” on venison? I’m thinking of trying it based on Michael’s comments in this video. Any advice would be appreciated.