This new addition to the Self-Sufficiency series includes information on the origins and history of smoke-curing, the basic smoking process, raw materials, equipment, and storage. Also included are 25 recipes for meat, game, fish, and shellfish. Home Smoking and Curing is a practical guide to retaining the subtle flavors of your favorite foods, from simple smoked salmon to more adventurous ideas like smoked mussels, sausage, and even salt-and-pepper smoked squid. Home smoking and curing meat is all about bringing out the best possible flavors in a healthy, natural way, and savoring it all the more because you prepared it yourself. Preserving food is actually surprisingly simple; all it takes is some basic equipment and a little bit of organization.
The informative writing, straightforward instructions, and classic illustrations make Home Smoking and Curing the perfect handbook for anyone looking to make their own smoked and cured products.
AuthorBy Joanna Farrow
Published1 October 2012
Dimensions5.75 x 8.25in.