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Author: Keith Erlandson
Publisher: Ebury Press
Published: 1993
Total Pages: 0
ISBN-13: 9780091778255
DOWNLOAD EBOOK →The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily.
Author: Steven Lamb
Publisher: Bloomsbury Publishing
Published: 2018-02-22
Total Pages: 258
ISBN-13: 1408896664
DOWNLOAD EBOOK →In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
Author: Joanna Farrow
Publisher: Skyhorse Publishing Company Incorporated
Published: 2012
Total Pages: 128
ISBN-13: 9781616088484
DOWNLOAD EBOOK →The surprisingly simple process that preserves your meat while enhancing its natural flavors.
Author: Joanna Farrow
Publisher: Fox Chapel Publishing
Published: 2015-09-01
Total Pages: 215
ISBN-13: 1607652552
DOWNLOAD EBOOK →Make the tastiest bacon, most delicious smoked fish, or perfectly cured salami without the need for high-tech equipment or expensive ingredients. Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs. Nowadays, these ancient skills are enjoying a comeback as many of us look towards a more self-sufficient and rewarding way of preparing, storing and eating our food. In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying, and smoking a whole range of seasonal and year-round produce. With clear instructions and advice to help you get started, plus twenty-five original recipes for meat, game, and shellfish, this book will give you the confidence and know-how to begin your own experiments. What could be more delicious than home-cured bacon, subtle smoked salmon, or air-dried ham? With guides to setting up your own smoker, preparing salt and brine cures, drying, and preserving, Self-Sufficiency: Home Smoking and Curing is the perfect introduction to making the most of meat, fish, game and poultry.
Author: Monte Burch
Publisher: Skyhorse Publishing, Inc.
Published: 2011-09-01
Total Pages: 257
ISBN-13: 1616082291
DOWNLOAD EBOOK →Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. Also includes recipes for rubs, sauces, and marinades.
Author: Philip Hasheider
Publisher: Harvard Common Press
Published: 2019-10-29
Total Pages: 227
ISBN-13: 1558329870
DOWNLOAD EBOOK →Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Author: Turan T. Turan
Publisher:
Published: 2015
Total Pages: 0
ISBN-13: 9780811714990
DOWNLOAD EBOOK →Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients naturally'no artificial flavors needed Over 50 recipes, from dried lamb and beef jerky to pastrami and hotsmoked salmon Clear and simple directions for building your own smoker Expert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more
Author: A. D. Livingston
Publisher:
Published: 2010
Total Pages: 0
ISBN-13: 9781599219820
DOWNLOAD EBOOK →Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
Author: Jack Sleight
Publisher: Stackpole Books
Published: 1997-01-09
Total Pages: 160
ISBN-13: 0811741915
DOWNLOAD EBOOK →How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Author: Stanley Marianski
Publisher: Bookmagic LLC
Published: 2014-06-17
Total Pages: 190
ISBN-13: 0990458601
DOWNLOAD EBOOK →Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
