By A. D. Livingston
* getting ready salted, dried fish * getting ready planked fish, or gravlax * construction a latest walk-in smokehouse * developing small-scale barbeque people who smoke * picking out woods and fuels for smoking * Salt-curing state ham and different meats
Read or Download Cold-Smoking & Salt-Curing Meat, Fish, & Game PDF
Similar cooking by ingredient books
The chilling and freezing of meat is still an important manner of extending shelf-life and preserving caliber. in response to the paintings of the internationally-renowned meals Refrigeration and strategy Engineering learn Centre (FRPERC), Meat Refrigeration offers an authoritative advisor either to the effect of refrigeration on meat and most sensible practices in utilizing it to maximise meat caliber for the patron.
Best-selling writer Dr. Mao, identified in Hollywood as health professional to the celebs, bargains greater than seventy five easy-to-prepare, even-better-to-enjoy recipes to reinforce future health and bring up longevity. Known as “Doctor to the stars,” Mao Shing Ni, M. D. extends the strategies awarded inside of his overseas best-seller secrets and techniques of toughness and interprets these principles into kitchen-friendly palate-pleasing recipes that promise to enhance health and wellbeing, happiness, and sturdiness.
The Definitive consultant to bugs as a Sustainable nutrients SourceIn The Insect Cookbook, entomologists and a chef make the case for bugs as a sustainable resource of protein for people and an important a part of our destiny vitamin. they supply shoppers and cooks with the basic evidence approximately bugs for culinary use, with recipes basic adequate to make at domestic but boasting the overseas aptitude of the world's so much stylish dishes.
Extra resources for Cold-Smoking & Salt-Curing Meat, Fish, & Game
Trim the visible fat from your ham, but leave the skin intact. 7. Move the ham to a salting table or bench and apply the salt cure. Use at least 8 pounds of salt per 100 pounds of ham. indd 49 7/16/10 9:22 AM cold-smoking & salt-curing meat, fish, & game spices and other ingredients can also be mixed in for one purpose or another. Sodium nitrate, sodium nitrite, Prague Powder (a commercial curing mixture), and saltpeter preserve and enhance the bright red color of the ham, but they have little curing power.
Note that the salt will have softened the small bones in the fillets. Whole fish should be boned, which is easily accomplished by spreading the body cavity, pulling off one side, and lifting out the backbone. indd 31 7/16/10 9:22 AM cold-smoking & salt-curing meat, fish, & game Salt Salmon Birdseye According to George Leonard Herter, the late Clarence Birdseye, the father of frozen supermarket foods, came up with the following recipe for salmon and other fatty fish, such as bullheads. Further (Herter says), the same dish was once called salmon fuma in New York City.
International Salt-Fish Specialties A surprising number of specialty dishes, from Swedish gravlax to Indian Bombay duck, are made with salt fish. Some of these— mostly appetizers—are eaten without being cooked. On first thought, this fact may turn you off from these delicacies, but remember that caviar is not cooked either. I enjoy most of these dishes very much, but I want to make my own, starting with very fresh fish. Gravlax In Iceland and Sweden, Atlantic salmon are salted and eaten with a mustard dill sauce.