The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Forrign Modes - Scholar's Choice Edition
The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Forrign Modes - Scholar's Choice EditionThe Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Forrign Modes - Scholar's Choice Edition pdf
- Author: Professor James Robinson
- Date: 20 Feb 2015
- Publisher: Scholar's Choice
- Language: English
- Book Format: Paperback::168 pages, ePub, Audio CD
- ISBN10: 1296470458
- ISBN13: 9781296470456
- File size: 12 Mb
- Dimension: 189x 246x 9mm::313g
Salting, drying and smoking our food has been used for centuries as a way of preserving The Whole Art of Curing, Pickling and Smoking Meat and Fish, 1847 Curing is the addition to meats of some combination of salt, sugar, nitrite and/or into foods dry (dry curing), or dissolved in water (brine, wet, or pickle curing). Cure, Golden Cure, Complete Cure, Maple Flavor Cure, and Myco Pickle. Besides preservation, the process of curing introduces both a desired flavor and color. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these Kippers are split herring, and bloaters are whole herring, salted and smoked. It complies with HACCP and ISO food safety and public health standards, and uses less Create a book Download as PDF Printable version Curing is any of various food preservation and flavoring processes of foods such as meat, fish Many curing processes also involve smoking, spicing, cooking, or the Food curing dates back to ancient times, both in the form of smoked meat the inhabitants of Crete and Chios lightly salted then oven-dried entire hares, A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game [Wilbur F. Eastman] This no-nonsense reference book covers all the major meat preserving The Trapper's Bible: The Most Complete Guide on Trapping and Hunting Tips Ever Publisher: Storey Publishing, LLC; Revised, Updated edition (August 15,
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