Curing & Smoking

Pork prices can rise and the economy can fluctuate, but consumption of bacon remains steady. Its sublime savory taste has been explained by scientists as well: Bacon boasts umami, the seductive “fifth

A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole s

A new series for living the good life! Made At Home This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made A

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is co

Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple s

For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much l

Contains all the information you need to create your own delicious smoked, dried, and cured meats and fish at home. Improve the taste of good ingredients naturally-no artificial flavors neededOver 50

With the invention of the tin can, freeze-drying,supermarkets, and microwaves, you might think that food preserved theold-fashioned way is no longer relevant to modern-day cooks and chefs. But theanci

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything

Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs. Nowadays, these ancient skills are enjoying a comeback as many of us look towards a mor

The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan's expert hands

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona

"Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield.

Here is the next title in the popular The Joy of … series—an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicio

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams,

The only book for home cooks offering a complete introduction to the craft.

From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his

Everything you need to know about how to dress and preserve meat is right here. From slaughtering to processing to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.D

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home coo

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested ad

For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game.

All the recipes and techniques you need to know to cure and preserve meat from scratch.From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch.Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving.With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you’ll learn how to make everything from Pâté to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

The Smoking Bacon & Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the

Take your love of bacon to the next level in Bacon 24/Seven with Theresa Gilliam, who guides you through the adventure of curing and smoking your own bacon at home.

A full-color book with more than 100 recipes for preserving fruit, vegetables, meat and fish covers pickling, jam-making, freezing, bottling, canning, brewing, smoking, salting drying and curing.