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.