SMOKING, CURING, & DRYING MEAT AND FISH
by: Turan T. TuranContains all the information you need to create your own delicious smoked, cured, & dried meats and fish at home. 150 color photos; 7×9 inches, 224 pgs.
$29.95
-Improve the taste of good ingredients naturally-no artificial flavors needed
-Over 50 recipes, from dried lamb and beef jerky to pastrami and hot-smoked salmon
-Clear and simple directions for building your own smoker
-Expert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more
About the Author:
Turan T. Turan has been smoking and curing food for over a decade, designing his own smokers and spending hours experimenting with different techniques and flavors. He runs regular food smoking and curing courses and maintains a website that offers tips and advice for anyone interested in the artisan craft of food preservation.
ISBN: 0-8117-1499-3
Publisher: NATIONAL BOOK NETWORK
Publish Date: 04-30-2015
“SMOKING, CURING, & DRYING MEAT AND FISH”
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