Made at Home: Curing & Smoking by Dick Strawbridge and James Strawbridge

  • Brined pork (page 22)

    from Made at Home: Curing & Smoking Made at Home by Dick Strawbridge and James Strawbridge

    • Categories: Dressings & marinades; Main course
    • Ingredients: salt; sugar; bay leaves; onions; garlic; celery; mustard seeds; whole cloves; chilli flakes; allspice berries; peppercorns of your choice; pork joint
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  • ISBN 10 1845337263
  • ISBN 13 9781845337261
  • Published May 07 2012
  • Format eBook
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself. Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats and seafood on your stovetop with scented teas and rice. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.

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