Smoking Curing Drying

Detailed step-by-step instructions show you how to master the techniques of brining, curing, air-drying, hot and cold smoking - from basic steps through to advanced processes.

Smoking  Curing   Drying

The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan’s expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style. No expensive equipment is required to get started: all you need is an oven or a barbecue! ■ Includes full instructions for indoor hot and cold smoking methods, plus a guide to building your own outdoor smoker – from an easy-to-make cardboard box cold smoker to barbecue-friendly designs. Step-by-step photographs and instructions for over 50 different techniques: Smoked salmon, Beef jerky, Ribs, Gammon, Kippers, Smoked venison, Biltong, Smoked bacon, Chorizo, Bresaola, Parma ham, Salt cod, Ham, Smoked goose, Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami, Dried lamb, Duck jerky, Salt beef and much more!

More Books:

Smoking, Curing & Drying
Language: en
Pages: 224
Authors: T. Turan
Categories:
Type: BOOK - Published: 2015-05-07 - Publisher:

The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan’s expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style.
Don Holm's Book of Food Drying, Pickling & Smoke Curing
Language: en
Pages: 160
Authors: Don Holm, Myrtle Holm
Categories: Cooking
Type: BOOK - Published: 1978 - Publisher: Caxton Press

Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can
Smoking, Curing, & Drying Meat and Fish
Language: en
Pages: 224
Authors: Turan T. Turan
Categories: Cooking
Type: BOOK - Published: 2015-05-01 - Publisher:

Contains all the information you need to create your own delicious smoked, cured, and dried meats 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 hot-smoked salmon Clear and simple directions for building
How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning
Language: en
Pages: 50
Authors: Ludgate H. T
Categories: Cooking
Type: BOOK - Published: 2013-04-16 - Publisher: Read Books Ltd

Smoking fish is one of the most satisfying things somebody can do, giving the fish a unique, strong and rich flavor. Using this helpful guide you can become your own smoker. Chapters include advice on, constructing a smokehouse, recipes, drying, preserving and canning.
Institutional Meat Purchase Specifications for Cured, Dried, and Smoked Beef Products
Language: en
Pages:
Authors: Ludgate H. T
Categories: Dried beef
Type: BOOK - Published: 1969-11 - Publisher:

Books about Institutional Meat Purchase Specifications for Cured, Dried, and Smoked Beef Products