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

Turan, Turan T.

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

Sinopsis

 

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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Acerca del 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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Editorial
Apple Press
Año de publicación
2015
Idioma
Inglés
ISBN 10 
1845435613
ISBN 13 
9781845435615
Encuadernación
Tapa blanda
Número de páginas
224
Contacto del fabricante
no disponible
Persona responsable
no disponible