March 16, 2018

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & - download pdf or read online

By Wilbur F. Eastman

ISBN-10: 1580174574

ISBN-13: 9781580174572

This no-nonsense consultant to canning, freezing, curing, and smoking meat, fish, and video game is written in down-to-earth, informative, daily language. The 3rd version of this perennial bestseller is totally revised and up-to-date to conform with the most recent USDA healthiness and protection instructions. comprises dozens of scrumptious recipes for home made pork Jerky, Pemmican, Venison Mincemeat, Corned pork, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and numerous hams. examine tasty pickling equipment for tripe, fish, pork, beef, and oysters. a very good source for an individual who loves meat yet hates the steroids and chemical compounds in commercially to be had items.

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Additional info for A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

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The optional garnish of salmon roe ups the opulence. 2 L] water 1 bay leaf 4 peppercorns 11/4 lb [570 g] red-skinned potatoes, peeled and diced Freshly ground black pepper 2 Tbsp finely snipped fresh chives 2 oz [60 g] salmon roe (optional) 1 TO MAKE THE SALADE RUSSE: In a small bowl, whisk together the mayo­nnaise, vinegar, chives, parsley, 3/4 tsp fine sea salt, and 1/4 tsp pepper. Fold in the capers. Taste and adjust the ­seasoning. Set aside. 2 Have ready a slotted spoon or a wire-mesh skimmer and a large bowl of ice water.

Bring to a boil over medium heat, turn the heat to low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. ) Cover the pan and poach the salmon until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F [52°C] or a little above, about 8 minutes. 3 Transfer the salmon to warmed dinner plates or shallow pasta bowls. Drizzle each fillet with a little of the olive oil and sprinkle the cilantro on top.

I thought the delicate flesh of the fish would fall apart into flakes, until my colleague and friend Grace Young generously shared her method for stir-frying salmon. You’ll find the recipe for Salmon Stir-Fry with Snow Peas and Shiitake Mushrooms on page 77. No place to grill outside? With a stove-top grill pan and a kitchen with good ventilation, you can grill indoors. This is an especially handy tech­ nique for apartment dwellers. Check out the quick-to-assemble Indian Spice–Rubbed Pan-Grilled Salmon on page 68.

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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman


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