Smoking, Curing & Drying

Author: T. Turan

Publisher: N.A

ISBN: 9781845435615

Category:

Page: 224

View: 6590

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: 6908

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 Joy of Smoking and Salt Curing

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

Author: Monte Burch

Publisher: Simon and Schuster

ISBN: 1628730951

Category: Cooking

Page: 256

View: 6827

Here is the next title in the popular The Joy of … series—an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Joy of Smoking and Salt Curing can help you!
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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: 7556

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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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: 344

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 Ultimate Guide to Smoking Meat, Fish, and Game

How to Make Everything from Delicious Meals to Tasty Treats

Author: Monte Burch

Publisher: Simon and Schuster

ISBN: 1632207923

Category: Cooking

Page: 324

View: 838

In an easy to follow manner, writer-outdoorsman Monte Burch explains how to properly preserve meat in a way that is both delicious and healthy. Whether you get your meat from a grocery store or hunt it in the wild, The Ultimate Guide to Smoking Meat, Fish, and Game will teach you how to smoke such animals as: • Cow • Pork • Salmon • Venison • Buffalo • And much more! Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Ultimate Guide to Smoking Meat, Fish, and Game can help you! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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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: 7671

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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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: 2127

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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Nose to Tail

Author: Fergus Henderson,Justin Piers Gellatly

Publisher: N.A

ISBN: 9783905800777

Category:

Page: 432

View: 1290

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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: 2879

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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Great Sausage Recipes and Meat Curing

Author: Rytek Kutas

Publisher: N.A

ISBN: N.A

Category: Cooking (Sausages).

Page: 227

View: 9791

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.
Posted in Cooking (Sausages).

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: 9685

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

Einmachen und Einkochen für Dummies

Author: Amelia Jeanroy,Amy Jeanroy,Karen Ward

Publisher: VCH

ISBN: 9783527706181

Category:

Page: 279

View: 3274

Uniquely focusing on the regional component of peacebuilding, this book provides an in-depth empirical analysis of peace processes in Sri Lanka and Myanmar. Sánchez-Cacicedo argues that though identified as 'global' forms of peacebuilding and involvement, they in fact lack the necessary legitimacy at local and regional levels, critiquing liberal peacebuilding approaches and international interventions in state building processes.The book explores the lack of consensus between non-regional and regional actors involved in the 2002 peace process and its implications in Sri Lanka, and the similar situation in Myanmar, exploring the driving forces of external involvement in the country's statebuilding process. Both case studies provide a rich insight into the regional actors of Asia and the relationship between China and India with its neighbours.Building States, Building Peace highlights how the regional can prevail over the global structure, reconfiguring our views on the optimal ways in which to achieve peace.
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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: 160

View: 5313

Save money and eat well with jerky you can make yourself.
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Canning and Preserving All-in-One For Dummies

Author: N.A

Publisher: John Wiley & Sons

ISBN: 1118034198

Category: Cooking

Page: 661

View: 3727

A guide to all aspects of canning and preserving covers such topics as pickling, fermenting and brewing, pressure canning, and freezing, along with three hundred recipes.
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Home Production of Quality Meats and Sausages

Author: N.A

Publisher: Bookmagic LLC

ISBN: 9780983697367

Category: Cooking

Page: 708

View: 2181

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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How to Dry Foods

Author: Deanna DeLong

Publisher: Penguin

ISBN: 9781557880505

Category: Cooking

Page: 160

View: 849

Instructions for building an electric, solar, or air-flow dehydrator accompany a variety of recipes using dried foods and techniques for drying fruits, vegetables, herbs and spices, nuts and seeds, meat, and fish
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Garde Manger

The Art and Craft of the Cold Kitchen

Author: Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0470587806

Category: Cooking

Page: 706

View: 9527

A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.
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The Meat Buyers Guide

Beef, Lamb, Veal, Pork, and Poultry

Author: NAMP North American Meat Processors Association

Publisher: John Wiley & Sons

ISBN: 0471747211

Category: Cooking

Page: 336

View: 7780

For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected]
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