Home Smoking and Curing of Meat, Fish and Game

Synopsis

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More and more people are becoming concerned about living a healthier land more environmentally-friendly lifestyle. Whether it's moving to the country and starting over on a whim or just making city-living a little simpler and easier, the "green" movement is changing the way people live their day-to-day lives. Self-Sufficiency handbooks are meant to help-offering advice on what to do, how to do it better, and how to save money as well. Informative writing, straightforward instructions, and classic illustrations make Home Smoking and Curing the perfect handbook for anyone looking to make their own smoked and cured products.  

Summary

Chapter 1: Introduction to Home Smoking

* Discusses the history and benefits of home smoking.
* Explains the different types of smokers and smoking methods.
* Provides tips for choosing the right smoker and fuel.

Real example: Choosing a propane smoker for its convenience and temperature control.

Chapter 2: Preparing Meats for Smoking

* Covers the selection of meats (beef, pork, poultry, fish, and game) for smoking.
* Explains the importance of curing and dry-brining.
* Includes instructions for making curing salts and rubs.

Real example: Trimming brisket and injecting it with a beef broth cure.

Chapter 3: Smoking Meat

* Provides step-by-step instructions for the smoking process.
* Discusses temperature control, smoke monitoring, and internal meat temperature targets.
* Explains the cold-, warm-, and hot-smoking techniques.

Real example: Smoking a pork butt at 225°F (107°C) for 10-12 hours.

Chapter 4: Cooking and Finishing Smoked Meats

* Explains the importance of resting and cooking smoked meats.
* Discusses different cooking methods (grilling, roasting, and braising).
* Provides tips for making sauces, glazes, and sides.

Real example: Wrapping a smoked brisket in foil and finishing it in the oven.

Chapter 5: Curing and Smoking Fish

* Covers the selection and preparation of fish for smoking.
* Explains the process of wet-brining and dry-rubbing fish.
* Provides instructions for smoking salmon, trout, and other fish.

Real example: Smoking a whole salmon fillet with a maple glaze.

Chapter 6: Curing and Smoking Game

* Discusses the unique challenges and techniques involved in smoking game meat.
* Explains how to handle, clean, and prepare game for smoking.
* Includes recipes for smoking venison, elk, and wild boar.

Real example: Smoking a venison loin with a juniper berry rub.

Chapter 7: Safety and Food Preservation

* Emphasizes the importance of food safety in home smoking.
* Explains how to prevent foodborne illnesses and ensure the longevity of smoked meats.
* Covers vacuum sealing, freezing, and other preservation methods.

Real example: Vacuum sealing smoked salmon and freezing it for future use.