by Lord Grim » 18 May 2016, 12:29
I can tell you one I don't particularly recommend if you like.
The reason for telling you is that all the celebrity chefs that have done a bit of smoking and curing recommend it (Hugh Fearnely Whittingstall, Hairy Biker etc), and I bought it based on that recommendation:
Charcuterie: The Craft of Salting, Smoking and Curing
Book by Brian Polcyn and Michael Ruhlman
Although it does contain some info, I found it to be not much more than a recipe book. Which is fine if that's what you're after, but I prefer (as I assume from your post that you do too) something more technical, that will explain processes and techniques and above all tell you WHY you should be doing something.
This book doesn't.
I find AmazingRibs.com to be a font of knowledge, even if the author is a bit disagreeable to my taste.