The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More (Joy of Series)

Burch, Monte

ISBN 10: 1616082291 / ISBN 13: 9781616082291

Published by Skyhorse, 2011

About this Item

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Bibliographic Details

• Title: The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More (Joy of Series)
• Publisher: Skyhorse
• Publication Date: 2011
• Language: English
• ISBN 10: 1616082291
• ISBN 13: 9781616082291
• Binding: paperback
• Condition: Good

About this title

Synopsis

Here is an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods.

Whether you are a hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Joy of Smoking and Salt Curing can help you! Chapters include:

• All about Smoking and Salt Curing
• Smokers and Other Tolls
• The Basics
• Pork
• Beef
• Poultry
• Fish
• Wild Game Recipes
• Rubs, Sauces, and Marinades
• Recipes for Hot Smoking
• And more!

“In additional to salt curing, I have included both cold smoking and hot-smoking methods in this book. I have also included some barbecuing methods utilizing smoke…. I have smoked everything from salmon to whole hogs, with wonderful results. Which is why it’s no wonder the process of smoking in all forms has become increasingly popular. I hope this book bring you the joy of smoking.”

About the Author

Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. He has written for numerous magazines, including American Rifleman and Field and Stream, and his books include The Complete Book of Making Jerky, The Complete Guide to Sausage Making,and The Ultimate Guide to Growing Your Own Food.As a photographer, he has had magazine cover shots on Bassmaster, Sports Afield, and many others.