Download PDF , by Monte Burch
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, by Monte Burch
Download PDF , by Monte Burch
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Product details
File Size: 5523 KB
Print Length: 256 pages
Publisher: Skyhorse; 1 edition (September 1, 2011)
Publication Date: September 1, 2011
Sold by: Simon & Schuster Digital Sales Inc.
Language: English
ASIN: B005NHN1AG
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Amazon Best Sellers Rank:
#341,922 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If you're interested in discovering more about taking control of your food and making it at home, you want this book. With the cost of proteins going up and the quality more often questionable than good, it makes great sense to buy good stuff in bulk, and butcher, cure, and preserve your own at home. It's not only pretty easy, it's a blast, and the tastes you'll build are night and day from store bought.
This introduction to smoking and curing is full of photos and some great basic information for the beginner. If you are interested in making your own bacon (super easy) or smoking a turkey (very tasty) this is a good place for you to get started.It is not an in-depth study of smoking and curing, to be sure. Other books go deeper into the chemistry, processes, and different smoking/curing approaches. But they are aimed at serious hobbyists or people considering smoked/cured meats as a business venture. For the guy or gal that wants to step up the flavor of food they make, not food they buy, this is a great little intro to the equipment and procedures used by most home smokers.I have both the hard copy and the kindle versions. Either works quite nicely and with Amazon's cloud reader, the less expensive Kindle version can work quite well if you don't mind reading it on your computer. I'll be using some of the recipes mentioned in the book.It is not the one and only book you will want on the subject, but it is a fine starter.
This book is a great guide for anyone with a smoker. We have found some incredible recipes in here!
very knowledgeable, but was looking for a guide with options for NO nitrates/nitrites - that's not this one
This is a great book, it covers all of the important aspects of curing and smoking that you need to know for home use without a lot of boring technical details that would only be important for commercial use, It's written in plain simple to understand English and is very easy to follow, it also has a lot of recipe's and pictures.
A handy book to have for people living in the country or for fisher people to smoke or cure their catch, please remember that the meat still needs to be cooked after you have salted or smoked it. And the small is a nice way to tease the neighbours. A great book and I highly recommend you get it while it's still in print.
This is one of those books that are good to have around, but it's not like it's exclusive/mystery information.The information in this book is searchable online, but it does have good tips and tricks, which is why I a giving it 4 stars.
This book is good for people who are just getting their feet wet in grilling and smoking. For me there was too much detail about grills and different smokers because most people that are moving up to the curing stage are already experienced smokers. Very informative though. Would definitely recommend.
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