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Smoking, Curing & Drying: The Complete Guide for Meat & Fish

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Product Details
Paperback: 224 pages
Author: TURAN T. TURAN
Publisher: Quarto UK
ISBN: 1845435613
EAN: 9781845435615
Product Dimensions: 26.4 x 19.0  x 1.7 cm

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.

About the Author

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.

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