0 item(s) - £0.00
You have no items in your shopping cart.


Self-Sufficiency: Home Smoking and Curing

More Views

Self-Sufficiency: Home Smoking and Curing

Quick Overview

This handbook for making your own smoked and cured products offers straightforward instructions and 25 recipes for meat, game, and shellfish.

Availability: In Stock



Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs.

Nowadays, these ancient skills are enjoying a comeback as many of us look towards a more self sufficient and rewarding way of preparing, storing and eating our food. In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying and smoking a whole range of seasonal and year-round produce. With clear instructions and advice to help you get started, plus 25 original recipes for meat, game, and shellfish, this book will give you the confidence and know-how to begin your own experiments.

What could be more delicious than home-cured bacon, subtle smoked salmon, or air-dried ham? With guides to setting up your own smoker, preparing salt and brine cures, drying, and preserving, Self-Sufficiency Home Smoking and Curing is the perfect introduction to making the most of meat, fish, game and poultry.

Joanna Farrow is an experienced food writer and food stylist. She is the author of dozens of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes and chocolate. Joanna worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook.

Additional Information

ISBN 9781504800365
Author Joanna Farrow
Book Type Paperback, 128 pages, Colour illustrations
Book Dimensions 210 x 148mm
Published September 2015
© 2018 Fox Chapel Publishers International Ltd. trading as Old Pond Publishing. All Rights Reserved.