Made at Home: Curing & Smoking
by Dick Strawbridge, James Strawbridge
Editor: Octopus Publishing Group
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Salting and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products.Salami and ham with bresaola and smoked salmon, salting and fish can be expensive to buy and cook with, and often the quality is dubious.In order to take control and do it yourselfThere’s nothing like sitting down for dinner on luxury, made at the grub house.With very little effort, you can create your own remedies, hot and cold smoke smoke with wood chips and even delicate smoke from meat and seafood on top of the scented cooker, teas and rice.If you are a city dweller or a country of the lover, it is easy to have a go to the Good LifeWith a step-by-step guide to all the techniques, practical tips, tips and tricks, and dozens of delicious recipes to inspire you, you’ll have to make your own beef salt, ham, deli meats, smoked cheeses, gravadlax and smoked oysters in no time.
Dick Strawbridge, James Strawbridge – Made at Home: Curing & Smoking – Free
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