Published 1969
by H.M. Stationary Off.; [distributed by British Information Services, New York] in Edinburgh .
Written in English
Edition Notes
At head of title: Ministry of Technology. Torry Research Station.
| Statement | by G. H. O. Burgess and A. McK. Bannerman. |
| Contributions | Bannerman, A. McK., joint author., Torry Research Station. |
| Classifications | |
|---|---|
| LC Classifications | SH336.S6 B87 |
| The Physical Object | |
| Pagination | 44 p. |
| Number of Pages | 44 |
| ID Numbers | |
| Open Library | OL4548595M |
| ISBN 10 | 0114902976 |
| LC Control Number | 77016882 |
| OCLC/WorldCa | 113665 |
Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food/5(). C. Bell, A. Kyriakides, in Foodborne Pathogens (Second Edition), Smoking process. Outbreaks of listeriosis have implicated smoked fish and shellfish. Two methods of smoking are usually employed: a cold smoking process at 18–28 °C and a hot smoking process at > 68 °C. The capacity to achieve reductions in contaminating L. monocytogenes clearly differs between the two, with the. Finish off over high heat F for 20 minutes to crisp the skin. °F (°C) Try brining the turkey for 24 hours prior to smoking for maximum moisture. °F (°C) Fatter fish like salmon & trout absorb smoke faster and have better texture. Flavor Strength. Sweet and musky smoke. Highley Recommended. Tasted and Approved. This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will.
From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' — how to choose a smoker among the various models available /5(10). Curing and Smoking (Firefly Books, ), by Dick and James Strawbridge, offers encouragement and practical instruction on how to transform fresh meats, fish, seafood and even eggs and cheese into. This 5- to 8-pound flat-cut brisket is rubbed down with spices and then smoked for 5 to 7 hours over hickory or oak for maximum, true barbecue flavor. Get the Recipe: Oklahoma Joe's Smoked Brisket. - Explore truckermom26's board "Big Chief Smoker recipes " on Pinterest. See more ideas about Smoked salmon recipes, Recipes, Smoked fish pins.
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