Smoking, Curing & Drying

The Complete Guide to Meat and Fish

Turan T. Turan
AUD $35.00
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Detailed step-by-step instructions show you how to master the techniques of brining, curing, air-drying, hot and cold smoking; from basic steps through to advanced processes.

Everything you need to know to create your own delicious smoked, dried, and cured meats and fish at home, from using traditional techniques. Including more than 50 recipes; from kippers to prosciutto, and salt cod to jerky; this book will enable you to produce high-quality, delicious cured produce at a fraction of shop-bought prices, and with better results. Detailed step-by-step instructions show you how to master the techniques of brining, curing, air-drying, hot and cold smoking; from basic steps through to advanced processes. All types and cuts of meat and fish are included, while expert tips show you how to develop flavor and experiment using different woodchips, herbs, spices and more.

Author bio:

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.

Category: Ingredients
ISBN: 9781845435615
Publisher: Quarto UK
Imprint: Apple Press
Pub Date: May 2015
Page Extent: 224
Format: Paperback
Age: 0 - 0
Subject: Cookery by ingredient