Home Smoking and Curing

Front Cover
Random House, Mar 31, 2012 - Cooking - 144 pages

Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains:

* advice on choosing raw ingredients
* making the most of meats in season
* easy to follow instructions for building your own kiln
* useful information on commercial smokers

First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

 

Selected pages

Contents

Cover
The Basic Smoking Process
Presalting
Copyright

Other editions - View all

Home Smoking and Curing
Keith Erlandson
No preview available - 2008
Home Smoking and Curing: How to Smoke-cure Fish, Meat and Game
Keith Erlandson
No preview available - 2003

Common terms and phrases

24 hours allowed aluminium foil Arbroath smokies Atlantic salmon bacon belly biltong birds blood channel brine cavity cm 1 inch cold smoker cold-smoked commercial cooking cool cure drip tin dry-salting ducks dustbin eaten eels fat content fillets fillets of beef finished product finnan haddock fire fish flavour flesh freezer fresh frozen fuel g 1 lb gas ring grey partridge grouse gutted haddock hang haunch heat holes home smoker hot-smoking HOT-SMOKING KILNS hung ignited Japanese quail kg 4 lb kiln kippers lug bones mackerel meat mechanical kiln metal method minutes moisture octopus pieces placed plate pre-dry pricked refrigeration removed require roasting rods saltpetre sausages sawdust shed smoker side skin sliced smoke temperatures smoke-curing smoke-roasting smoked foods Smoked pheasants smoked product smoked quail smoked salmon smoking process smoky spare ribs Storage suitable surface sweet pickle tablespoons Torry Kiln traditional trout venison weight loss wigeon wire racks

About the author (2012)

Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.

Bibliographic information

TitleHome Smoking and Curing
AuthorKeith Erlandson
Editionreprint
PublisherRandom House, 2012
ISBN1448118719, 9781448118717
Length144 pages
Subjects ›  › 

Cooking / Methods / Canning & Preserving
  
Export CitationBiBTeX EndNote RefMan