I was given this book some time ago by a friend who is as intrigued as I am about making sausages. Whether it is throwing them on the grill for a casual weekend BBQ or as simple as, stewing them in the mix of bell peppers and tomato, we always found time on a Sunday to break out the sausage stuffer. After looking through Charcuterie; The Crafts of Salting, Smoking, and Curing we then realized there was much, much more. With little knowledge on the subject, we started with making Maple Smoked Bacon. It was a pretty simple process, before you knew it Sunday turned into “Charcuterie Sunday” and most importantly– we didn’t have to buy bacon anymore!