notbob > wrote:

>I was watching an old episode of Bourdain's No Reservations and he was
>plugging the Ruhlman/Polcyn book, Charcuterie. I read the review for
>it on Amazon and many folks gave it a bad review cuz it heavily
>promotes the use of nitrates. Apparently, the Kutas book does not.

I've heard that making low nitrate/nitrite sausages and cured meat
really requires professional-level techniques and equipment, and
it not really accessible to us'uns. Dunno how true this is.

Steve