Ariana Reines, author of Mercury, says: "Sonya Vatomsky's Salt Is For Curing is many things: a feast, a grimoire, a fairy tale world, the real world.
Author: Sonya Vatomsky
Ariana Reines, author of Mercury, says: "Sonya Vatomsky's Salt Is For Curing is many things: a feast, a grimoire, a fairy tale world, the real world. It's also too smart for bullsh*t and too graceful to be mean about the bullsh*t: a marvelous debut. I love it."Roxane Gay, author of Bad Feminist, says: "Curious, intricate poems."Salt Is For Curing is the lush and haunting full-length debut by Sonya Vatomsky. These poems, structured as an elaborate meal, conjure up a vapor of earthly pains and magical desires; like the most enduring rituals, Vatomsky's poems both intoxicate and ward. A new blood moon in American poetry, Salt Is For Curing is surprising, disturbing, and spookily illuminating.
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques.
Author: A. D. Livingston
Publisher: Rowman & Littlefield
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today's materials to yesterday's traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
How to Preserve Meat, Fish, and Game Monte Burch. Beef jerky is another very
common and easy-to-make salt-cured beef. The traditional jerky is made by thin-
slicing the meat, soaking it in a salt-and-spice mixture, and then drying.
Author: Monte Burch
Publisher: Simon and Schuster
Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.
Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools.
Author: Monte Burch
Publisher: Skyhorse Publishing, Inc.
Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. Also includes recipes for rubs, sauces, and marinades.
This book is going to tell you a lot of interesting information on how since ancient times people have been using silver and salt, in order to cure a large number of diseases, prevent infections, and keep your body healthy.
Author: Dueep Jyot Singh
Publisher: Mendon Cottage Books
Category: Young Adult Nonfiction
Table of Contents Introduction Why Is Pure Sea Salt Necessary for Us? Rock Salt Benefits Gout and Arthritis Pain Swelling of the Body When Are You Not Going to Use Salt Salt for Skin Diseases Curing with Silver Conclusion Author Bio Publisher Introduction I was just going through a number of my books, telling all about ancient natural cures, and was surprised to see that a number of these ancient remedies used lots of minerals, especially precious material like gold, silver, powdered pearls, and other natural ingredients/elements, including that most precious of seasonings and spices – salt. This book is going to tell you a lot of interesting information on how since ancient times people have been using silver and salt, in order to cure a large number of diseases, prevent infections, and keep your body healthy. The first thing you are going to ask me is you believe in your own 21st-century modern medical system, in which you have confidence and how sure am I that you are going to become healthy just by getting some knowledge about alternative and traditional medical systems, going back to ancient times? Well, the answer is that it has been a well-known and well-documented fact that traditional and alternative medical systems have been proven down the ages to cure all of the common diseases and ailments, and these remedies have been passed down from generation to generation. And that is how mankind has survived. People have the experience, knowledge, and the capacity to heal and cure you. On the other hand, doctors professing modern medicine – known as allopathic treatments are not very interested in curing you.
This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Morton's Salt' and including instructions for sausage making.
Publisher: Read Books Ltd
THE aim of this book is to be of real, practical help to every family that now butchers and cures meat at home. It will also be a big help to those who do not butcher their own meat, but who would like to begin this thrifty practice.
Since salt is thus an important ingredient not only in smoke curing but in most
food processes , it is rather surprising to ... It is true that there is an enormous
literature on special aspects such as the “ pink ” halophiles that occur in certain salts ...
The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes with many useful miscellaneous receipts, and full directions for the construction of an economical drying-chimney and apparatus, on an ...
Author: J. Robinson
Publisher: Рипол Классик
The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes with many useful miscellaneous receipts, and full directions for the construction of an economical drying-chimney and apparatus, on an entirely original plan.
Curing of Fishery Pronight in contact with the self brine formed during this time ,
ducts United States the period under cure being 18 hours for each set of samples
. Fish and Wild Life The salt cured samples were then washed in the self brine ...
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.
Publisher: READ BOOKS
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home Curing - Principles of Preservation by Curing - A Standard Graduated Cure - washing, Maturation, Smoking and Storing - Bacteria, Moulds and Pests - Preparation and Cooking of Home-cured Meats - Local Methods of Curing - Judging Home-Cured Bacon and Hams, etc.
Dry Salt Cure Though the dry salt method requires more work , some prefer it to
the brine cure . When only a small amount of meat is to be preserved , dry salting
is less trouble than preparing a brine . To each one hundred pounds of meat add
... butchering time to the following Novemberabout 10 months — was as follows :
Molasses cure with wood smoke 21.1 per cent Sugar cure without smoke 21.3
Sugar cure with wood smoke 21.8 Sugar cure with smoked salt 21.9 Plain salt
dium nitrate in the salt . It was not until the turn of this century that the conversion
of nitrate to nitrite was found to be necessary for the curing reaction to occur . This
knowledge permitted new options for the curing of meat . Since the mid - 1920s ...
With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
Author: Steven Lamb
Publisher: Bloomsbury Publishing
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
( c ) Reduced Salt Content Drying Room the quantity of salt added per
hundredweight of sauTimes . ... in a dry - curing mixture containing not less than
4 1/2 pounds of Required Percentage Increase in Drying Room Time salt per
In the curing of hams either of the following methods may be used : Method No . 1
. The hams shall be cured by a dry - salt curing process not less than 40 days at a
temperatúre not lower than 36° F . The hams shall be laid down in salt , not ...
Release on 1939 | by International Society of Leather Trades' Chemists
International Society of Leather Trades' Chemists. changes , time , temperature ,
amount of salt , size of salt , purity of salt , curing materials , drying and washing .
The results obtained were as follows :( 1 ) Post - mortem changes : Development
Author: International Society of Leather Trades' Chemists