Smoking Curing Drying

Author: T. Turan
ISBN: 9781845435615
Size: 10,51 MB
Format: PDF, Mobi
Read: 509

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!

Don Holm S Book Of Food Drying Pickling And Smoke Curing

Author: Don Holm
Editor: Caxton Press
ISBN: 9780870042508
Size: 14,63 MB
Format: PDF, ePub
Read: 569

Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

Fish Drying And Smoking

Author: Peter E. Doe
Editor: CRC Press
ISBN: 9781566766685
Size: 10,16 MB
Format: PDF, ePub, Mobi
Read: 278

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Institutional Meat Purchase Specifications For Cured Dried And Smoked Beef Products

Size: 11,27 MB
Format: PDF, Docs
Read: 666

Institutional Meat Purchase Specifications For Cured Dried And Smoked Beef Products Approved By Usda

Author: United States. Agricultural Marketing Service. Livestock Division
Size: 16,33 MB
Format: PDF, Docs
Read: 696

The Art Of Eating Through The Zombie Apocalypse

Author: Lauren Wilson
Editor: BenBella Books, Inc.
ISBN: 1940363365
Size: 12,61 MB
Format: PDF, ePub, Mobi
Read: 467

Just because the undead’s taste buds are atrophying doesn’t mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you’ve been running from all day. You hear a gurgling sound. Is it the undead? No—it’s your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers’ market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It’s Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.

Safety And Quality Issues In Fish Processing

Author: H. Allan Bremner
Editor: CRC Press
ISBN: 9780849315404
Size: 20,17 MB
Format: PDF, ePub
Read: 445

Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.

Dry Cured Meat Products

Author: Fidel Toldrá
Editor: John Wiley & Sons
ISBN: 0470384891
Size: 12,80 MB
Format: PDF
Read: 422

meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

Smoking Food

Author: Chris Dubbs
Editor: Skyhorse Publishing Inc.
ISBN: 1602392579
Size: 17,90 MB
Format: PDF, Docs
Read: 339

This ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).

Curing And Smoking Fish

Author: Stanley Marianski
Editor: Bookmagic LLC
ISBN: 0990458601
Size: 16,37 MB
Format: PDF, ePub
Read: 181

Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.