Cookbook "Meat & Fish - Curing, Drying, Smoking"

Based on step-by-step instructions, numerous graphics, tables, and illustrations, beginners are introduced to the art of preservation. Around 40 different types of savory sausages, dried meat, smoked fish, and other delicacies can be made at home. Cold and hot smoking is covered in detail, with many guides for smoking bacon and ham, poultry, or game. It is particularly easy to smoke fish if they are properly prepared. There is also a dedicated section on building a simple smoker (which can even be made from cardboard). The correct curing or salting is the prerequisite for successful smoking and tasty end products. The author also dedicates extensive space to this work. Some specialties, such as Graved Lachs, are preserved only through salting. With the right instructions, air-drying ham, salami, Spanish chorizo, African biltong, and American jerky is also successful. The author Turan Turan lives in England and has specialized as a practitioner and journalist in smoking and preserving food. In addition to numerous courses on these topics, he runs the successful website www.coldsmoking.co.uk, where he provides online tips and advice for anyone looking to discover the fascinating world of smoking meat and fish. Format: 224 pages, numerous color illustrations, paperback Author: Turan T. Turan Leopold Stocker Verlag ISBN: 978-3-7020-1669-2 Manufacturer: Leopold Stocker Verlag GmbH Hofgasse 5 A-8010 Graz Österreich [email protected]