Smoking, Curing & Drying

Author: T. Turan

Publisher: N.A

ISBN: 9781845435615

Category:

Page: 224

View: 2695

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!
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The Complete Guide to Preserving Meat, Fish, and Game

Step-by-step Instructions to Freezing, Canning, and Smoking

Author: Kenneth V. Oster

Publisher: Atlantic Publishing Company

ISBN: 1601383436

Category: Cooking

Page: 288

View: 5958

For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
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The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes

With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan

Author: James Robinson

Publisher: Read Books Ltd

ISBN: 1473394082

Category: Cooking

Page: 166

View: 9532

This antique text contains a comprehensive guide on the art of curing, pickling and smoking various types of meat and fish, using both British and foreign methods. Containing a wealth of interesting and helpful recipes and plans for the construction of drying apparatus, this text is perfect for anyone with an interest in the subject and contains timeless information still as useful today as it was at the time of its original publication. The chapters of this text include: Bloaters, Dutch Salmon, Dutch Herrings, Smoked Sprats, Smoked Mackerel, Dried Whitings, Kippered Haddocks, Smoked Eels, Sprats as Anchovies, Smoked Anchovies, Smoked Pilchards as Sardinias, Smoked Labrador Salmon, Cod Sounds, Pickled Smelts, Miramichi Herrings, Buckland Split Herrings, Pickled Oysters, et cetera. This book was originally published in 1847, and is proudly republished now complete with a new introduction on the subject.
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The Joy of Smoking and Salt Curing

The Complete Guide to Smoking and Curing Meat, Fish, Game, and More

Author: Monte Burch

Publisher: Skyhorse Publishing, Inc.

ISBN: 1616082291

Category: Cooking

Page: 256

View: 6286

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

Author: Wilbur F. Eastman, Jr.

Publisher: Storey Publishing

ISBN: 1603427554

Category: Cooking

Page: 192

View: 4011

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.
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The Ultimate Guide to Fishing Skills, Tactics, and Techniques

A Comprehensive Guide to Catching Bass, Trout, Salmon, Walleyes, Panfish, Saltwater Gamefish, and Much More

Author: Jay Cassell

Publisher: Skyhorse Publishing, Inc.

ISBN: 1620872919

Category: Sports & Recreation

Page: 800

View: 8469

With fishing advice from such experts as Bill Dance, Roland Martin, Wade Bourne, Tom Rosenbauer, Kirk Deeter, Charlie Meyer, Conway Bowman, and Lamar Underwood, The Ultimate Guide to Fishing Skills, Tactics, and Techniques profiles all of the major gamefish in both fresh and salt water and reveals pro secrets on how to catch them. Learn how Roland Martin entices largemouths with striking lures. Study Bill Dance’s twenty tricks for consistently catching bass in thick weed beds or clear, open water. Want to know what Kirk Deeter and Charlie Meyer have learned from their years of fly fishing for trout? How about Lamar Underwood’s tools for success? It’s all here, divided into sections on bass, trout, walleyes, pike-pickerel-muskellunge, panfish, salmon, steelhead, catfish, ice fishing, and salt water fishing for easy reference. You’ll also find sections on knot tying, boats and boating, comfort and safety on the water, and even delicious recipes for cooking your fresh caught fish. This volume also includes a classic reading section featuring stories from such fishing literary legends as Nick Lyons, Ted Leeson, John Taintor who remind us what fishing is really all about.
Posted in Sports & Recreation

Nose to Tail

Author: Fergus Henderson,Justin Piers Gellatly

Publisher: N.A

ISBN: 9783905800777

Category:

Page: 432

View: 1396

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The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Author: Philip Hasheider

Publisher: Zenith Press

ISBN: 0760343756

Category: Cooking

Page: 224

View: 5608

Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.
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The Complete Book of Jerky

How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More

Author: Philip Hasheider

Publisher: Voyageur Press (MN)

ISBN: 0760349142

Category: Cooking

Page: 144

View: 8593

Recipes and tips on turning meat, fish, and soy-based foods into jerky and using a food dehydrator, the oven, or even an open fire to make it.
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The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking

Author: Philip Hasheider

Publisher: Voyageur Press (MN)

ISBN: 0760349967

Category: Cooking

Page: 208

View: 5609

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that. For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book. The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect. There's only one way to enjoy this book: Pig out!
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Don Holm's Book of Food Drying, Pickling and Smoke Curing

Author: Don Holm,Myrtle Holm

Publisher: Caxton Press

ISBN: 9780870042508

Category: Cooking

Page: 160

View: 4720

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 have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.
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Das grosse Buch der Selbstversorgung

Author: Dick Strawbridge,James Strawbridge

Publisher: N.A

ISBN: 9783831018222

Category:

Page: 256

View: 1262

Die Autoren bewirtschaften eine Farm in Cornwall und geben praxisnahe Ratschläge und für eine universelle Selbstversorgung - von alternativen Energien bis zum Brotbacken. Auch Stadtbewohner finden nützliche Anregungen.
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Great Sausage Recipes and Meat Curing

Author: Rytek Kutas

Publisher: N.A

ISBN: N.A

Category: Cooking (Sausages).

Page: 227

View: 5916

Sausage recipes - cooked or smoked. Fresh sausage recipes. Dry cure sausage & meats. Loaves. Cured meats. Venison sausages. Smoked poultry. Preservation of fish. Drying fish. Smoking fish.
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The Smoked-foods Cookbook

How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

Author: Lue Park,Ed Park

Publisher: Stackpole Books

ISBN: 9780811701167

Category: Cooking

Page: 216

View: 9194

Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.
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Storey's Basic Country Skills

A Practical Guide to Self-Reliance

Author: John Storey,Martha Storey

Publisher: Storey Publishing

ISBN: 1603427376

Category: House & Home

Page: 576

View: 9187

Whether you live on a small suburban lot or have a many acres in the country, this inspiring collection will empower you to increase your self-sufficiently and embrace a more independent lifestyle. A variety of authors share their specialized knowledge and provide practical instructions for basic country skills like preserving vegetables, developing water systems, keeping farm animals, and renovating barns. From sharpening an axe to baking your own bread, you’ll be amazed at the many ways learning traditional skills can enrich your life.
Posted in House & Home

Home Production of Quality Meats and Sausages

Author: N.A

Publisher: Bookmagic LLC

ISBN: 9780983697367

Category: Cooking

Page: 708

View: 2735

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
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The barbecue bible

Author: Steven Raichlen

Publisher: N.A

ISBN: 9783833153303

Category:

Page: 557

View: 7106

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The Complete Jerky Book

How to Dry, Cure, and Preserve Everything from Venison to Turkey

Author: Monte Burch

Publisher: Skyhorse Publishing Inc.

ISBN: 161608040X

Category: Cooking

Page: 154

View: 9306

Save money and eat well with jerky you can make yourself.
Posted in Cooking