Home Curing of Bacon and Hams - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Home Curing of Bacon and Hams write by Various. This book was released on 2006-01-01. Home Curing of Bacon and Hams available in PDF, EPUB and Kindle. Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home Curing - Principles of Preservation by Curing - A Standard Graduated Cure - washing, Maturation, Smoking and Storing - Bacteria, Moulds and Pests - Preparation and Cooking of Home-cured Meats - Local Methods of Curing - Judging Home-Cured Bacon and Hams, etc.
Hardcore Carnivore
Hardcore Carnivore - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Hardcore Carnivore write by Jess Pryles. This book was released on 2018. Hardcore Carnivore available in PDF, EPUB and Kindle. "This first US edition has been updated and revised."
Meathead
Meathead - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Meathead write by Meathead Goldwyn. This book was released on 2016-05-17. Meathead available in PDF, EPUB and Kindle. New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Great Sausage Recipes and Meat Curing
Great Sausage Recipes and Meat Curing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Great Sausage Recipes and Meat Curing write by Rytek Kutas. This book was released on 1987. Great Sausage Recipes and Meat Curing available in PDF, EPUB and Kindle. The most comprehensive book available on sausage making and meat curing.
Cold-Smoking & Salt-Curing Meat, Fish, & Game
Cold-Smoking & Salt-Curing Meat, Fish, & Game - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Cold-Smoking & Salt-Curing Meat, Fish, & Game write by A. D. Livingston. This book was released on 2010-10-05. Cold-Smoking & Salt-Curing Meat, Fish, & Game available in PDF, EPUB and Kindle. 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
