What is Reddit's opinion of Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)?

From 3.5 billion Reddit comments

Well - the trick is you need to have a proper ratio of nitrate (pink salt) to ensure that botulism can't form. Pink salt isn't the same as a brine. I highly recommend you get this book, and a scale as the measurements need to be fairly precise.

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated-ebook/dp/B00CF2MBB2

But honestly cold smoking is much more dangerous than people realize unless you are cold smoking cheese/nuts. Doing meats requires them to be cured properly or bad things could happen.

Stay safe!

Here's the 2 I've got.

https://www.amazon.com/gp/product/B00CF2MBB2/ref=ppx_yo_dt_b_d_asin_title_o08?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00BAKOIKM/ref=ppx_yo_dt_b_d_asin_title_o07?ie=UTF8&psc=1

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is a good starter book.

The Art of Making Fermented Sausages by Adam and Stanley Marianski has more of the science behind it.

Charcuterie has a high risk for food borne illness if done improperly so best to read up first.