Self-Sufficiency: Home Smoking and Curing: Of Meat, Fish and Game (Self-Sufficiency #7)

Overview

The perfect beginner-friendly introduction to smoking and curing meat at home!

Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs. Nowadays, these ancient skills are enjoying a comeback as many of us look towards a more self-sufficient and rewarding way of preparing, storing, and eating our food.

In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying, and smoking a whole range of seasonal and year-round produce. With clear instructions and advice to help you get started, this book will give you the confidence and know-how to begin your own experiments.

What could be more delicious than home-cured bacon, subtle smoked salmon or air-dried ham? With guides to setting up your own smoker, preparing salt and brine cures, drying and preserving, Self-Sufficiency Home Smoking and Curing is the perfect introduction to making the most of meat, fish, game, and poultry. A recipe selection including rubs, butters, turkey, mussels, venison, ribs, and more offers inspiration to bring out the best in your cured ingredients.

Author Joanna Farrow is an experienced food writer and food stylist. She writes for numerous food magazines and is the author of dozens of cookbooks, including Seasonal Preserves, The Herb-Lover's Recipe Book, Gluten-Free Cooking and Cookery School: Meat.

The book, Self-Sufficiency: Home Smoking and Curing: Of Meat, Fish and Game (Self-Sufficiency #7) [Bulk, Wholesale, Quantity] ISBN# 9781504800365 in Paperback by Joanna Farrow may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.