Smoking, Curing & Drying: The Complete Guide for Meat & Fish (Paperback)
  • Smoking, Curing & Drying: The Complete Guide for Meat & Fish (Paperback)

Smoking, Curing & Drying: The Complete Guide for Meat & Fish (Paperback)

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Paperback 224 Pages / Published: 07/05/2015
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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!

Publisher: Apple Press
ISBN: 9781845435615
Number of pages: 224
Weight: 670 g
Dimensions: 246 x 190 mm


'For those interested in exploring new culinary techniques, textures and flavours, look no further.'

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“Give this book a try”

First let me say I have been home curing bacon for a couple of months before finding this book and don't use Prague powders. That said the pictures and clarity of methods is really good and the details on dry... More

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