Self-Sufficiency: Home Smoking and Curing : Of Meat, Fish and Game

Author: Farrow, Joanna

Preserving & freezing

Published on 1 September 2015 by IMM Lifestyle Books in the United States as part of 'the Self-Sufficiency' series.

Paperback | 128 pages, 8 Illustrations, black and white; 65 Illustrations, colour
151 x 210 x 9 | 220g

This book gives information on the origins of smoke-curing, the basic smoking processes, raw materials, equipment and storage. In addition there are 25 recipes for meat, game, fish and shellfish.These days, home smoking and curing food is all about creating the best possible flavours. Surprisingly, preserving food is quite simple and all it takes is some basic equipment and a degree of organization. This practical guide reveals the ways to retain the subtle flavours of fresh produce by smoking, from simple smoked salmon to more unusual ideas such as smoked mussels or smoked sausages. With informative text, clear instructions and charming illustrations throughout, this will be an invaluable guide for anyone looking to create their own cured and smoked products.