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Curing

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Home Curing Of Bacon And Hams

Home Curing Of Bacon And Hams

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home...

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve...

The Whole Art of Curing, Pickling, and Smoking Meat and Fish

The Whole Art of Curing, Pickling, and Smoking Meat and Fish

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: SMOKED SPRATS. 15 cut the fish across in pieces, half an inch in breadth, and pour a spoonful of the pickle over it. Dry toast, or bread and butter, should be sent to table with them. But I have seen them...

Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbook)

Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbook)

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without...

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