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Made at Home: Curing & Smoking

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Made at Home: Curing & Smoking

From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking

Dick Strawbridge, James Strawbridge

Mitchell Beazley
Collection: Made at Home
Publication date : 2012-08-28

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Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself. Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats and seafood on your stovetop with scented teas and rice. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.

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About the book

Author

Dick Strawbridge , James Strawbridge

Imprint

Mitchell Beazley

Collection

Made at Home

Publication date

2012-08-28

Pages

176 pages

Print ISBN

9781784721152

Language

English

Ebook informations

EAN EPUB

9781845337261

Price

£3.99

Copy count 0

Print count 0

File size 81326 Ko

Informations accessibility

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About author(s)

Dick Strawbridge

James Strawbridge

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