Smoking And Salt Curing Meats

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Author : A. D. Livingston
Publisher : Rowman & Littlefield
ISBN 13 : 0762767111
Total Pages : 193 pages
Book Rating : 4.7/5 (627 download)

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Book Synopsis Cold-Smoking & Salt-Curing Meat, Fish, & Game by : A. D. Livingston

Download or read book Cold-Smoking & Salt-Curing Meat, Fish, & Game written by A. D. Livingston and published by Rowman & Littlefield. This book was released on 2010-10-05 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats

The Joy of Smoking and Salt Curing

Author : Monte Burch
Publisher : Skyhorse Publishing, Inc.
ISBN 13 : 1616082291
Total Pages : 257 pages
Book Rating : 4.6/5 (16 download)

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Book Synopsis The Joy of Smoking and Salt Curing by : Monte Burch

Download or read book The Joy of Smoking and Salt Curing written by Monte Burch and published by Skyhorse Publishing, Inc.. This book was released on 2011-09-01 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Home Smoking and Curing

Author : Keith Erlandson
Publisher : Ebury Press
ISBN 13 : 9780091778255
Total Pages : 0 pages
Book Rating : 4.7/5 (782 download)

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Book Synopsis Home Smoking and Curing by : Keith Erlandson

Download or read book Home Smoking and Curing written by Keith Erlandson and published by Ebury Press. This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Author : Philip Hasheider
Publisher : Harvard Common Press
ISBN 13 : 1558329870
Total Pages : 227 pages
Book Rating : 4.5/5 (583 download)

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Book Synopsis The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by : Philip Hasheider

Download or read book The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making written by Philip Hasheider and published by Harvard Common Press. This book was released on 2019-10-29 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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?

Salumi: The Craft of Italian Dry Curing

Author : Michael Ruhlman
Publisher : W. W. Norton & Company
ISBN 13 : 0393084167
Total Pages : 302 pages
Book Rating : 4.3/5 (93 download)

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Book Synopsis Salumi: The Craft of Italian Dry Curing by : Michael Ruhlman

Download or read book Salumi: The Craft of Italian Dry Curing written by Michael Ruhlman and published by W. W. Norton & Company. This book was released on 2012-08-27 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

Smoking and Salt Curing Meats

Author : Ethan Johnson
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.7/5 (577 download)

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Book Synopsis Smoking and Salt Curing Meats by : Ethan Johnson

Download or read book Smoking and Salt Curing Meats written by Ethan Johnson and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to Preserve, Smoke, Salt and Cure foods with "Smoking and Salt Curing Meats” This book gives you all the keys to succeed in the art of smoking. If you are a beginner in preserving foods, this book will introduce you to this world with a detailed step by step guide. You will learn the best way to preserve food and discover a large array of tips and principles about these techniques. Once you get your copy of this smoking, curing and salting book, you will discover the world of food preservation and learn this art effortlessly. Discover all the techniques as well as the more complex processes. Perfect yourself and develop your own style. In addition we have included delicious smoked recipes that you can try yourself at home. No expensive equipment is needed to get started. So, if you are ready to make your own preserved food at home, get ready because this book will offer you all the information you need to know about this topic -- Amazon.

Smoking and Salt Curing Meats

Author : Ethan Johnson
Publisher : Independently Published
ISBN 13 :
Total Pages : 102 pages
Book Rating : 4.7/5 (556 download)

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Book Synopsis Smoking and Salt Curing Meats by : Ethan Johnson

Download or read book Smoking and Salt Curing Meats written by Ethan Johnson and published by Independently Published. This book was released on 2021-11 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to Preserve, Smoke, Salt and Cure foods with "Smoking and Salt Curing Meats" This book gives you all the keys to succeed in the art of smoking. If you are a beginner in preserving foods, this book will introduce you to this world with a detailed step by step guide. You will learn the best way to preserve food and discover a large array of tips and principles about these techniques. Once you get your copy of this smoking, curing and salting book, you will discover the world of food preservation and learn this art effortlessly. Discover all the techniques as well as the more complex processes. Perfect yourself and develop your own style. In addition we have included delicious smoked recipes that you can try yourself at home. No expensive equipment is needed to get started. So, if you are ready to make your own preserved food at home, get ready because this book will offer you all the information you need to know about this topic.

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

Author : Wilbur F. Eastman, Jr.
Publisher : Storey Publishing, LLC
ISBN 13 : 1603427554
Total Pages : 241 pages
Book Rating : 4.6/5 (34 download)

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Book Synopsis A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by : Wilbur F. Eastman, Jr.

Download or read book A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game written by Wilbur F. Eastman, Jr. and published by Storey Publishing, LLC. This book was released on 2011-03-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

Curing & Smoking

Author : Steven Lamb
Publisher : Bloomsbury Publishing
ISBN 13 : 1408896664
Total Pages : 258 pages
Book Rating : 4.4/5 (88 download)

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Book Synopsis Curing & Smoking by : Steven Lamb

Download or read book Curing & Smoking written by Steven Lamb and published by Bloomsbury Publishing. This book was released on 2018-02-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Art of Making Fermented Sausages

Author : Stanley Marianski
Publisher : Bookmagic LLC
ISBN 13 : 0982426712
Total Pages : 275 pages
Book Rating : 4.9/5 (824 download)

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Book Synopsis The Art of Making Fermented Sausages by : Stanley Marianski

Download or read book The Art of Making Fermented Sausages written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2009 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Author : Hector Kent
Publisher : The Countryman Press
ISBN 13 : 1581576528
Total Pages : 224 pages
Book Rating : 4.5/5 (815 download)

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Book Synopsis Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More by : Hector Kent

Download or read book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More written by Hector Kent and published by The Countryman Press. This book was released on 2014-11-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

A.D. Livingston’s Big Book of Meat

Author : A. D. Livingston
Publisher : Rowman & Littlefield
ISBN 13 : 1493034529
Total Pages : 401 pages
Book Rating : 4.4/5 (93 download)

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Book Synopsis A.D. Livingston’s Big Book of Meat by : A. D. Livingston

Download or read book A.D. Livingston’s Big Book of Meat written by A. D. Livingston and published by Rowman & Littlefield. This book was released on 2018-05-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his bestselling cookbooks in one amazing package! A.D. Livingston’s Big Book ofSausage, Jerky, and Smoked and Salted Meats gives every country cook—and sportsmen in particular—a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called “an American master.”

Great Sausage Recipes and Meat Curing

Author : Rytek Kutas
Publisher : The Sausage Maker Inc
ISBN 13 : 0025668609
Total Pages : 562 pages
Book Rating : 4.0/5 (256 download)

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Book Synopsis Great Sausage Recipes and Meat Curing by : Rytek Kutas

Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.

Smoking and Salt Curing

Author : Dion Rosser
Publisher : Independently Published
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.5/5 (348 download)

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Book Synopsis Smoking and Salt Curing by : Dion Rosser

Download or read book Smoking and Salt Curing written by Dion Rosser and published by Independently Published. This book was released on 2021-07-10 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn how to preserve meat, fish, and game like a pro! Do you enjoy the flavor of smoked meat and poultry? Have you ever been curious about curing meat and fish? Do you want to learn about preserving meat, fish, game, and poultry? If yes, then this is definitely the book for you. As the name suggests, food preservation includes simple techniques to prevent food spoilage while retaining its nutritional value, flavor, and texture. Different methods can be used, from curing and smoking to canning, freezing, and drying. The most popular food preservation techniques are smoking and salt curing. These techniques not only prolong the food's life but enhance its flavor too. The good news is you need no fancy or expensive equipment to start smoking and salt curing. In this book, you will: Understand the history of food preservation Discover the common causes of food spoilage Learn the various methods of food preservation Understand the basics and nuances of smoking meat Discover the art of salt curing Learn the general guidelines for preserving meat Discover simple tips for preserving game, fish, and poultry Find 60 easy and delicious recipes for smoked meat, poultry, fish game and much more! Are you eager to learn more? If yes, then what are you waiting for? Take the first step toward learning more about smoking and curing by grabbing your copy of this book today!

Meathead

Author : Meathead Goldwyn
Publisher : HarperCollins
ISBN 13 : 0544018508
Total Pages : 400 pages
Book Rating : 4.5/5 (44 download)

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Book Synopsis Meathead by : Meathead Goldwyn

Download or read book Meathead written by Meathead Goldwyn and published by HarperCollins. This book was released on 2016-05-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Smoking, Curing, and Drying Meat and Fish

Author : Turan T. Turan
Publisher :
ISBN 13 : 9780811714990
Total Pages : 0 pages
Book Rating : 4.7/5 (149 download)

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Book Synopsis Smoking, Curing, and Drying Meat and Fish by : Turan T. Turan

Download or read book Smoking, Curing, and Drying Meat and Fish written by Turan T. Turan and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Complete Guide to Smoking and Salt Curing

Author : Monte Burch
Publisher : Simon and Schuster
ISBN 13 : 1510745343
Total Pages : 356 pages
Book Rating : 4.5/5 (17 download)

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Book Synopsis The Complete Guide to Smoking and Salt Curing by : Monte Burch

Download or read book The Complete Guide to Smoking and Salt Curing written by Monte Burch and published by Simon and Schuster. This book was released on 2019-09-17 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing 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. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.