6 of 6 people found the following review helpful
Clear, Informative and Interesting,
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This review is from: Charcuterie: The Craft of Salting, Smoking and Curing (Hardcover)
I bought this book after reading a number of recommendations on the Internet, when I wanted to make my own smoked bacon. It has not disappointed. Firstly, it is very interesting to read. Secondly, it is informative and comprehensive, with clear curing and smoking instructions for the budding home charcutier. It is mostly about pork, but also includes poultry and some beef and vegetables, covering sausages, pates, salamis, hams, bacons, and much more, with some recipes. My first two slabs of dry-cured bacon were excellent, and I smoked them in my Weber kettle barbecue. Now I want to have a go at hams, rillettes and lots of other good-sounding things - it could become my new fun and satisfying hobby!
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Initial post: 10 Jun 2013 13:43:24 BDT
Could you please tell me how you cured your hams in the barbecue? Sounds interesting and it would be good for us as we do have a barbecue you can close but wouldn't like to spend a lot of money buying something we don't know whether we will use later on if we don't succeed in smoking meat or fish. A little while ago my husband suggested we try it in the barbecue but I didn't know whether he really meant it. We have a gas barbecue so I suppose it wouldn't work? I have just googled your type of barbecue and I suppose that it is probably less expensive to buy a little barbecue to smoke some meat and fish than to buy a real smoker which I presume are expensive!
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