Hey Charcuterie, do you have any experience with the Charcuterie books on the market now? I've been looking at:
Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover, 2005)
Author: Brian Polcyn, Michael Ruhlman
Great Sausage Recipes and Meat Curing (Hardcover)
by Rytek Kutas
and...