Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: * advice on choosing raw ingredients, * making the most of meats in seasonm, * easy to follow instructions for building your own kiln, * useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.
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Most Helpful Customer Reviews
123 of 123 people found the following review helpful
By A Customer
Format:Paperback|Amazon Verified Purchase
When Jane Grigson (Sophie's Mum) mentions and recommends someone else's food preparation book as 'excellent', it is as well to check it out. If you appreciate a level of advice such as 'Do not let your ducks catch fire', when discussing how to smoke fowl, and if you are fed up with 'over the top' recipes for smoking pork which include 'Wild Willie's Number One-derful rub', then you should read this book.
Keith Erlandson is a retired gamekeeper, perhaps best known for his well respected books on training gun dogs. In his leaner years, he supplemented his income by curing and smoking fish and game. He therefore has the benefit of first hand practical experience when constructing smokers - which is sometimes lacking in other guides to smoking food. One such recommends using an old 'fridge for smoking, "but be careful not to get it too hot or the food will taint from the burning plastic!"
Recipes cover hot and cold smoking, curing as preparation for smoking, and what to expect! If you have never tasted hot smoked chicken or turkey, or hot smoked fish, such as cod, haddock or sea bream, then this will be an eye opener. The directions work and the results are superb, even pork sausages taste special when hot smoked, and smoked eggs..... The more difficult cold smoking process is also explained in the sort of detail which allows you to start with confidence. Part travelogue, where he returns to his Scandinavian roots, one gets the comforting feeling that he is demystifying what is a very old fashioned and simple skill. If the price of the book bothers you, check out the price of even chemical smoked chicken.
65 of 65 people found the following review helpful
Format:Paperback
I have to admit that I have read this book in an earlier edition, many years ago, and it was this book that gave me a lifelong interest in the subject. The new edition is greatly updated and very modern in style and prose, and has to be one of the easiest to read technical books ever written. The knowledge and enthusiasm of Mr. Erlandson are clear for all on every page and I would suggest that there is not one amongst us who could not successfully Smoke at home if we followed his advice! You will learn about the origins of the process, it's evolution through the centuries, pre-salting, brining, humidity, fuel, timing, storage and even how to cook cold Smoked foods in an excellent recipe section.
27 of 27 people found the following review helpful
Format:Hardcover
As a newbie to smoking food, I was becoming somewhat disillusioned with the general 'internet' information so much so that my basic grasp on the subject was becoming confused. This book has if nothing else confirmed my belief that it is possible to knock something together in my back garden that will if nothing else give me a project to play with and hopefully not poison my family in the process. This book identifies the basic requirements, and identifies a few ways of achieving them, by identifying the simplistic nature of the solutions achievable by pretty much anybody. Regarding the actual smoking, a wealth of trial and error experimentation is offered in a pleasant read, I do not have access to, or a particular desire to smoke whole salmon, or cod roe, but I now have an understanding of the basics, and the knowledge that I need to get on and have a go to teach myself how to smoke a few sausages, a trout or a joint of bacon. All in all an encouraging start to my latest project from a book written in an informative, yet entusiastic and encouraing manner
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Most Recent Customer Reviews
3.0 out of 5 stars
good but
this is very good but when you view inside its not the true view as the writing is very small and i bought this for my husband who is sight impaired so if you cant read small... Read more
Published 9 days ago by angelena Till
3.0 out of 5 stars
So so
I was a bit disappointed, have tried to get down to some smoking. This little book could be so much better.
Published 10 days ago by Whitegold
3.0 out of 5 stars
Not what I expected.
An interesting book but did not give all the details I was expecting.
It was more the home smoking journey with his wife than a text book.
It was more the home smoking journey with his wife than a text book.
Published 1 month ago by Akaikodjo
4.0 out of 5 stars
Good - now waiting for summer
Good recipes and instructions. A good book for a novice. Now I'm waiting for the summer to give I a go!
Published 1 month ago by Grey Heron
5.0 out of 5 stars
turnips
turnips
a bleeding big feild of loverly luscious turnips good for me good for you and all the animals too TURNIPS !
a bleeding big feild of loverly luscious turnips good for me good for you and all the animals too TURNIPS !
Published 2 months ago by Lawrence King
5.0 out of 5 stars
Good book
Came on time and just what i wanted. How to make a smoker and what to cook on it. Peter
Published 2 months ago by Peter Wyatt
4.0 out of 5 stars
Very practicle and informative
Great read, interesting with little 'anecdotes' and very informative, I am already curing and smoking my own bacon and looking to source suitable alternative meats (game) for... Read more
Published 3 months ago by Nick Holtham
4.0 out of 5 stars
good basic smoking book
good ideas always seem simple when explained this book increases confidence and anyone thinking of getting a smoker would find it helpful
Published 3 months ago by K. Riley
2.0 out of 5 stars
Home Smoking Book
I was very disappointed with this book. I expected a comprehensive overview of home smoking and how to do it but it was rambling and contained some references to the US and seemed... Read more
Published 4 months ago by H. W. Jeffery-leech
4.0 out of 5 stars
Good general overview
Would like more modern format and everyday examples of how to use on modern smoker bbqs
Overall I'm glad I bought it
Overall I'm glad I bought it
Published 6 months ago by Matthew Gould
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