Home Smoking and Curing: How You Can Smoke-Cure, Salt and Preserve Meat, Fish and Game

First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, Home Smoking and Curing guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln. For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from smoked rabbit pie to smoked oysters and venison round out this essential resource. Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln. Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It features delicious recipes ranging from smoked rabbit pie to smoked oysters and venison. In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison. An ideal reference book for people that are interested in cooking food on a barbecue, or curing, and hot or cold smoking https://archive.org/details/homesmokingcurin0000erla Smoked meat; Smoked fish; Viande fumée 144 pages : 22 cm Previous edition: London : Century, 1989 Includes index