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

Turan, T.

 
9781845435615: Smoking, Curing & Drying: The Complete Guide for Meat & Fish
Softcover
ISBN 10: 1845435613 ISBN 13: 9781845435615
Verlag: Apple Press, 2015

Inhaltsangabe

 

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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Über die Autorin bzw. den Autor

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.

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Verlag
Apple Press
Erscheinungsdatum
2015
Sprache
Englisch
ISBN 10 
1845435613
ISBN 13 
9781845435615
Einband
Taschenbuch
Anzahl der Seiten
224
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Verantwortliche Person
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