Smoking, Curing, & Drying Meat & Fish

Cover of Smoking, Curing, & Drying Meat & Fish by T. Turan
Author: T. Turan
Publisher: Stackpole Books
Year: 2015
Language: en
Edition: Illustrated
Pages: 224
ISBN-13: 9780811714990
Dimensions:
Height: 9 Inches
Length: 7 Inches
Weight: 1.45064168396 Pounds
Width: 0.625 Inches
Dewey Decimal: 641.6/16
Editorial overview Touché

Smoking, Curing, & Drying Meat & Fish by T. Turan is an illustrated guide published by Stackpole Books on May 15, 2015. This comprehensive book provides essential information for creating smoked, cured, and dried meats and fish at home, focusing on enhancing the natural flavors of quality ingredients without the use of artificial additives.

Readers will find over 50 recipes, including options for dried lamb, beef jerky, pastrami, and hot-smoked salmon. The book features clear instructions for building a smoker and offers expert tips on various artisan cooking techniques such as hot and cold smoking, brining, and air-drying. With 224 pages of practical advice, this edition serves as a valuable resource for those interested in outdoor cooking methods.

Official synopsis Publisher

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

    • Explore more

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    FAQ
    What is “Smoking, Curing, & Drying Meat & Fish” about?
    This page includes the available description and bibliographic details for “Smoking, Curing, & Drying Meat & Fish” by T. Turan. Synopsis preview: 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 neededOver 50 recipes, from dried…
    Who is the author of “Smoking, Curing, & Drying Meat & Fish”?
    “Smoking, Curing, & Drying Meat & Fish” is credited to T. Turan.
    When was “Smoking, Curing, & Drying Meat & Fish” published?
    Publisher: Stackpole Books. Year: 2015.
    What is the ISBN for “Smoking, Curing, & Drying Meat & Fish”?
    ISBN-13: 9780811714990.
    What are the book details (language, pages, edition)?
    Language: en. Pages: 224. Edition: Illustrated.

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