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Home Smoking and Curing Hardcover – 4 Sep 2008
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"Full of detailed advice" (Independent on Sunday)
Fresh and attractive repackage of classic guide to smoking meat, fish and gameSee all Product description
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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.
When I started both cold & hot smoking foods a few years back & sought advice on a uk forum (sausagemakingforum) ..which doesn't stop at sausages obviously! a mine of advice, this book amongst others was duly repeated as biblical in it's common sense, simple reading & no flowery arty farty pictures, just good honest technique without much need for the technical porcelain kettle bbq's of today (though you can use them & all will be fine).
There is only so much scrolling through "the internet" you can do & bookmarking, ..this is concise & to the point, the sort of book that starts with getting nails a hammer & other "shed-man" materials to kick-start your soon to be reputation as the "curing king" of the neighbourhood
My only complaint being this book made me buy an extra freezer & a decent commercial slicing machine!
You will dip through this book & read everything (beer in hand) in a couple of hours, but don't let it out of your clutches this is a reference book that you keep going back to, it's a real guiding hand & worth every penny.
Older editions might not have the same cover but will have the same content, so save some pennies possibly if the option arises.
Don't hesitate, buy this book if you are considering dipping your toe in a very cheap & satisfying hobby!
having followed this book, it serves you well ..i've been described as a producer of fine artisan product ...& believe me i've been called a lot worse ;)
it goes from the basics upward explaining all you need to know. he gives you examples of the differant smokers people use and have made to industrial smokers
he then goes into curing and how it is done and why
the book is full of usefull information and resipies that only experiance can give you
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