The Home Meat Curing Handbook : Safe Techniques, Recipes, and Methods for Curing Meat at Home

Language: English

Published by Independently Published Sep 2026, 2026

9798174128552

  • Softcover
  • New
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Softcover

Condition: New

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Item description from seller

Neuware - Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation.…

Seller Inventory # 9798174128552

Title
The Home Meat Curing Handbook : Safe Techniques, Recipes, and Methods for Curing Meat at Home
Author
Nicolas Troisi
Publisher
Independently Published Sep 2026
Publication year
2026
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 13
9798174128552
Item weight
123 grams
Dimensions
229x152x4 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item7 to 10 business days5 to 7 business days
First itemUS$ 38.94US$ 50.07
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AHA-BUCH GmbH

Garlebsen 48
Einbeck, Germany 37574