Great Sausage Recipes and Meat Curing PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Great Sausage Recipes and Meat Curing PDF full book. Access full book title Great Sausage Recipes and Meat Curing by Rytek Kutas. Download full books in PDF and EPUB format.
Author: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
Category : Cooking
Languages : en
Pages : 562
Get Book Here
Book Description
The most comprehensive book available on sausage making and meat curing.
Author: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
Category : Cooking
Languages : en
Pages : 562
Get Book Here
Book Description
The most comprehensive book available on sausage making and meat curing.
Author:
Publisher: Bookmagic LLC
ISBN: 0983697361
Category : Cooking
Languages : en
Pages : 702
Get Book Here
Book Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 0762767111
Category : Cooking
Languages : en
Pages : 193
Get Book Here
Book Description
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, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
Author: Steven Raichlen
Publisher: Workman Publishing Company
ISBN: 0761189076
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0982426720
Category : Cooking
Languages : en
Pages : 287
Get Book Here
Book Description
In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.
Author: Tim Hayward
Publisher: Fig Tree
ISBN: 9781905490974
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The DIY food movement is spreading. Why DIY? Because it's fun, an adventure, thrifty, a great way to get your hands gloriously dirty, and because at a time when skills like baking, preserving and curing are in danger of being lost forever, it's more important than ever to learn how things work. Most importantly though, when you do it yourself you can make sure that all the food you eat is absolutely delicious. Food DIYis the essential modern urban cook's manual. enthusiastic DIYer Tim Hayward will show you- How to make your own butter and cheese, sloe gin, suet pudding and potted lobster. How to smoke, and cure fish and meats, air-dry bresaola and boerwoers, as well as pickle fish, game and vegetables. How to spit roast a whole lamb, make a clambake in a wheelbarrow, smoke a salmon in a gym locker and deep-fry a turkey outdoors. How to make your own takeaway- from delicious Peking duck and fried chicken to doner kebab and your morning cappuccino.
Author: K. K. Beck
Publisher: Hachette+ORM
ISBN: 0759524300
Category : Fiction
Languages : en
Pages : 166
Get Book Here
Book Description
Under the terms of eccentric Uncle Harold's will, Jane da Silva can only access her trust fund if she investigates "hopeless cases" for the Bureau for Righting Wrongs. Low on cash and waiting for a hopeless case, Jane is singing the blues in a Seattle hotel lounge during a seafood convention. When a young woman is shot to death, Jane agrees to help the woman's family find the murderer.
Author: Marcus Bawdon
Publisher: Ryland Peters & Small
ISBN: 191102695X
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.
Author: Bobby Flay
Publisher: Clarkson Potter
ISBN: 0307461386
Category : Cooking
Languages : en
Pages : 274
Get Book Here
Book Description
When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can. Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors. Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.
Author: Steven Lamb
Publisher: Bloomsbury Publishing
ISBN: 1408896664
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
