Description
Book Synopsis: A new series for living the good life! Made At Home. This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life.
Of all the Made At Home titles, perhaps this one speaks loudest to the popularity of home-grown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors. The book follows the curing and smoking processes beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers, and all food crafters.
Details
Looking to live the good life? Look no further than our "Made At Home" series, curated by the expert father-and-son team, Dick and James Strawbridge. In this exciting series, they share their years of knowledge and experience on producing an abundance of delicious organic food and drink. From juicy fruits and vegetables to perfectly smoked meats and cheeses, this series covers it all.
Living in a small space? No worries! "Made At Home" offers numerous tips and tricks for adapting to urban and suburban lifestyles. Grow plants in your small lot or pots, keep chickens in your backyard, and yes, even smoke sausages right in your own backyard. You don't need acres of land to live the good life, just the passion for eating well every day.
Of all the titles in our "Made At Home" series, the "Curing and Smoking" book truly resonates with the popularity of home-grown foods. Imagine the amazing aroma and flavors of handcrafted smoked bacon, salamis, and cheeses. This book will show you just how simple it is to create these incredible culinary delights using the magic of smoke.
Come along on a journey through the curing and smoking process. From creating a purpose-made pantry to storage, this book has you covered. Learn about drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and even vacuum packing. And it's not just limited to meats and cheeses - fruits, vegetables, fish, seafood, and even eggs can be smoked or cured!
Get ready to tantalize your taste buds with our original and delicious recipes. From jams and jellies to hot-smoked oysters and fresh tomato salsa, you'll be able to create an array of mouth-watering dishes.
Curing and Smoking is the perfect companion for adventurous cooks, modern pioneers, and anyone who enjoys the art of food crafting. Start living the good life today and explore the world of curing and smoking with this must-have book in our "Made At Home" series.
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