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The Home Meat Curing Handbook: Safe Techniques, Recipes, and Methods for Curing Meat at Home - Tapa blanda
Sinopsis
Paperback, 6 x 9 in, 62 pages.
Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola.
Inside, you'll find:
The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat.
The equipment you actually need to get started, and the gear that can wait.
The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps.
Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg.
A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects.
Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary.
Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation.
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The Home Meat Curing Handbook (Paperback)
Impresión bajo demandaLibrería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9798174128552
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The Home Meat Curing Handbook
Impresión bajo demandaLibrería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. del artículo: L0-9798174128552
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The Home Meat Curing Handbook
Impresión bajo demandaLibrería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. del artículo: L0-9798174128552
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The Home Meat Curing Handbook: Safe Techniques, Recipes, and Methods for Curing Meat at Home
Impresión bajo demandaLibrería: California Books, Miami, FL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Print on Demand. Nº de ref. del artículo: I-9798174128552
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The Home Meat Curing Handbook : Safe Techniques, Recipes, and Methods for Curing Meat at Home
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Neuware - Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation. Nº de ref. del artículo: 9798174128552
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EUR 21,99
Envío por EUR 35,00
Se envía de Alemania a Estados Unidos de America
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The Home Meat Curing Handbook (Paperback)
Impresión bajo demandaLibrería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9798174128552
Comprar nuevo
EUR 19,70
Envío por EUR 44,25
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 1 disponibles