While I think the author rambles and babbles a little too much there is some good information.... I will be trying a batch soon.
My intention was to present it to a complete novice, someone who had never done any such project, except perhaps for making jerky from a kit after deer season. The fellow who taught it to me really knows his stuff, and I suspect that most folks with even basic charcuterie experience do as well; but the folks I was writing the post for, not so much. We all have to start somewhere, right?
The important things, of course, are the flavor profile and method.
Did you try it? If so, how was it?
Cheers ~
Ron