Smoking, Curing & Drying: The Complete Guide for Meat & Fish - Brossura

Turan, Turan T.

Brossura

ISBN 10: 1845435613 ISBN 13: 9781845435615

Casa editrice: Apple Press, 2015

Riassunto

 

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!

Su questo libro

Informazioni sull?autore

TURAN T. TURAN is passionate about smoked and cured food and has been smoking his own for over a decade, spending hours experimenting with different techniques and flavors. Turan runs regular food smoking and curing courses in London and all over the UK. He has published articles for Great British Food magazine.

Dettagli dell?edizione

• Editore: Apple Press
• Data di pubblicazione: 2015
• ISBN 10: 1845435613
• ISBN 13: 9781845435615
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero di pagine: 224
• Contatto del produttore: non disponibile