Smoking & Salt Curing Cookbook for Preppers

Want to Enjoy Deliciously Smoked Meat Whenever, Wherever? Any Prep needs to know how to properly smoke meat as it is one of the most nutritious foods and protein sources you can have, but... at the same time, you don’t want it to be boring and taste the same every single time. What is the solution? Well, for the last 5 years, I have been gathering, experimenting with, and collecting different smoking and salt curing recipes to ensure I have a variety of easy-to-cook and flavorful meal options no matter where I go or what I want. And I put all the best ones inside this book to give you an opportunity to enjoy all of them as well. They are perfect for preps and people who don’t want to spend days cooking but can’t say no to “smokingly” delicious meals. Check out what’s inside What MUST you know about smoking and salt curing before you start cooking? What are the different smoking methods, and which one should you start first? 10 smoking tips you should apply every time you do it if you want your meat to be PERFECT What’s the difference between dry curing, wet curing, and injecting, and which one should you use for specific situations? What mandatory tools do you need to have when starting to smoke properly? A full collection of your favorite recipes to enjoy every single time Step-by-step instructions next to each recipe with timing and pictures included Perfectly balanced meat and fish recipes that can stay ready to eat for almost a year So much more! This is the only book you’ll ever need for preparing your perfect smoked and salt-cured meals no matter how, when, and where you want to eat them. So, what are you waiting for? Table of Contents INTRODUCTION CHAPTER 1: UNDERSTANDING SMOKING AND SALT CURING Smoking Meat Smoking Methods Benefits of Smoking Meat Meat Smoking Tips Always Cook Meat Slowly Always Begin Early Keep the Air Flowing At All Times Use a Pan of Water to Control the Temperature Inside Your Smoker Never Go Overboard Keep in Mind that Black Smoke is a Bad Thing Never Leave Your Smoker Unattended Don't Look At Your Food While It's Cooking Check that Your "Bark" Darkens Evenly Always Season Your Meat to Perfection Salt Curing Curing Methods Dry Curing Wet Curing Injecting Types of Salts To Use CHAPTER 2: SMOKERS AND OTHER MUST-HAVE TOOLS Salt Curing Equipment Grinder Thermometer Curing and Smoking Ingredients Smokers Refrigerator for Storage What Kind of Smoker Should You Use? Selecting the Wood CHAPTER 3: SELECTING THE MEAT CHAPTER 4: RECIPES 1. Smoked Trout with Orange & Basil 2. Kelp-Cured Blue Mackerel with Fennel Salad 3. Tasty and Easy Smoked Turkey 4. Marinated and Smoked Venison Tenderloin 5. Spicy Smoked Trout 6. Perfectly Smoked Salmon 7. Smoked Pork Loin with Raspberry Chipotle Glaze 8. The Original Juice and Succulent Alabama Pulled Pig Pork 9. Oregano Pecan Rub Smoked Lamb Leg with Yogurt Marinade 10. Aromatic Cloves Smoked Lamb Ribs Tender with Pineapple Marinade 11. Gourmet Smokehouse Beef Jerky 12. Tipsy Maple Glazed Smoked Bacon 13. Honey Drizzled Citrus Smoke Turkey 14. Smoked Salmon Fillets with Whiskey 15. Tasty Smoked Beef Filets 16. Delicious Smoked Meatloaf 17. Smoked Brisket 18. Burnt Ends Smoked Pork Shoulder with Chili and Cayenne Rub 19. Maple Cola Marinated Smoked Pork Tenderloin with Mustard Glaze 20. Tasty Smoked Turkey 21. Smoked Glazed Spare Ribs 22. Sandwich with Smoked Meat & Gouda 23. Tasty Smoked Ham 24. Smoked Tuna Fillets with Champagne 25. Honey Smoked Tuna Steaks 26. Smokey Yellow Tuna Dip 27. Wild Game Backstrap 28. Sugar Cured Feral Hog 29. Carolina Amazing Style Ribs 30. Smoked Legs of Suckling Pig CONCLUSION