MADE AT HOME

CURING AND SMOKING

by Dick and James Strawbridge

See other Preserving books - click here

New hardcover book published 2012, 176 pages, measures 22 x 16 cm.

Curing and smoking are two of the best ways to preserve and enjoy meat, fish, eggs and 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.

Contents include:

• Introduction
• Preparing to cure and smoke
• Brining
• Dry curing
• Air curing
• Hot smoking
• Cold smoking

Made at Home: Curing and Smoking is a UK publication. All measurements are in metric, imperial and cup and spoon

About the authors

Dick Strawbridge, a retired lieutenand colonel and former army engineer, has been growing vegetables, keeping livestock and practising 'eco-engineering' since childhood. It was his desire to lead a greener life that led him to convert his farm into an ecologically friendly, but completely modern, place to live.

James Strawbridge, Dick's son, has inherited his father's enthusiasm for inventing and DIY, and his time spent working on environmental projects in Nepal and Fiji confirmed his interest in ecological projects.

Dick and James are experts in the Good Life - and it's the life they've led at Newhouse Farm, their smallholding in Cornwall, in the southwest of England. On just 3 acres of land in the midst of a village, they produce an abundance of good things to eat and drink: fruits and vegetables that they eat fresh, ferment, juice and preserve, pigs of ham, sausages, salamis and bacon, a mixed flock of birds for eggs and eating, and bees for honey. It's been a lifestyle driven by their desire to eat well every day, and now you can too.

Their books, Practical Self-Sufficiency: An Australian Guide and the Made at Home series are also available - click here more information

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