<https://forums.egullet.org/topic/144031-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-4/>
<http://schema.org/comment>
<https://forums.egullet.org/topic/144031-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-4/page/19/#comment-1346520>