Smoking, Curing, & Drying Meat & Fish

by T. Turan

Overview

Contains all the information you need to create your own delicious smoked, cured, and dried meats and fish at home.

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

Product Details

ISBN-13:	9780811714990
Publisher:	Stackpole Books
Publication date:	05/15/2015
Pages:	224
Product dimensions:	7.50(w) x 9.60(h) x 0.80(d)

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.