ASIN: B00ONG96HK
Publisher: unknown
Pages: 33
On the grand scale of things, refrigeration is pretty new. And yet you KNOW people ate meat before refrigerators. And you know they managed to do it without poisoning themselves.
This book explores the are of preserving and flavoring meat by salting and smoking. The book goes over the steps needed for both wet cures and dry cures and explains the smoking process. It also examines the history of smoking and salting meat.
This also happens to be similar to the methods used to make bacon. The book also shores you how you can cure and smoke your own custom flavored bacon right at home in your own backyard.
Contents:
Introduction
Why you Should Preserve Meat Today
History
Step by Step
Making Bacon – A Few Recipes
Health Considerations
Citified Smoking and Salting
Wrapping it Up (Like Bacon)
Further Resources
