Last edited by Brazil
Tuesday, April 21, 2020 | History

3 edition of The whole art of curing, pickling, and smoking meat and fish. found in the catalog.

The whole art of curing, pickling, and smoking meat and fish.

Robinson, James practical curer.

The whole art of curing, pickling, and smoking meat and fish.

  • 260 Want to read
  • 8 Currently reading

Published by Gordon Press in New York .
Written in English

    Subjects:
  • Canning and preserving.,
  • Meat -- Preservation.,
  • Fishery products -- Preservation.

  • Edition Notes

    Reprint of the 1847 ed.

    Classifications
    LC ClassificationsTX601 .R65 1973
    The Physical Object
    Paginationxii, 153 p.
    Number of Pages153
    ID Numbers
    Open LibraryOL5416140M
    ISBN 100879680539
    LC Control Number73008026
    OCLC/WorldCa693804

    Abstract. Curing, as a means of preserving fish, has been practised perhaps longer than any other food preservation technique. Marine fish bones found in cave dwellings, inhabited years ago and situated many days’ walk from the coast of Spain, indicate some form of Cited by:   Add one gallon of water to a stainless or enamel pot and bring to a boil. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. Place the pot in a cold spot or in your.


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The whole art of curing, pickling, and smoking meat and fish. by Robinson, James practical curer. Download PDF EPUB FB2

The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts () [James Robinson] on *FREE* shipping on qualifying offers. This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks.

ThriftBooks sells millions of used books at the lowest everyday prices. We personally assess every book's quality and offer rare, out-of-print treasures. We deliver the joy of reading in % recyclable packaging with free standard shipping on US orders over $ The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Forrign Modes - Scholar's Choice Edition [James Robinson, Brown Green and Longmans Longman] on *FREE* shipping on qualifying offers.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects.

A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary :   This special re-print edition of "The Whole Art of Curing, Pickling and Smoking Meat" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in The demand for this rare book has brought forth the much needed reprint of this famous classic : Find many great new & used options and get the best deals for The Whole Art of Curing, Pickling, and Smoking Meat and Fish: Both in the British and Foreign Modes with Many Useful Miscellaneous Receipts by James Robinson (, Hardcover) at the best online prices at.

the whole art of curing, pickling, and smoking meat and fish, with many useful miscellaneous receipts, and full directions for the The whole art of curing of an economical drying-chimney and apparatus, on an entirely original plan. by james robinson, eighteen years a practical curer.

london: printed for longman, brown, green, and longmans, paternoster- row. This curing brine is not based on the weight of the meat and requires no heating to make. It is extremely easy and anyone that uses it, rarely uses anything else.

I have used it for bacon and a number of other things including this homemade pastrami with the addition of pickling spices.4/5(1). 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 by Pages:   Save money and avoid hormones and other additives in commercial meats.

Join generations of cooks who have learned to process and preserve their own meats at home. Simple, safety-conscious instructions, pros and cons, money-saving shortcuts and how-tos (even how to build smokehouses). Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked Price: $ Add tags for "The whole art of curing, pickling, and smoking meat and fish.".

Be the first. Find many great new & used options and get the best deals for The Whole Art of Curing, Pickling, and Smoking Meat and Fish (Paperback or Softb at the best online prices at.

Free 2-day shipping. Buy The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts () at The speed of curing depends whether we process whole fish, whole gutted fish, fish steaks or fillets.

Fillets with the skin on will cure slower because the skin acts as a barrier that inhibits any flow of solution, moisture or even smoke. The skin with scales will cure even slower. At. the wholeart op curing,pickling,andsmoking meatandfish, bothin ^f)e23rftis5ant(jforcignjwoties; with mantusefulmiscellaneousreceipts.

Buy The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes by Finn, Frank (ISBN: ) from Amazon's Book Store.

Everyday low prices and free delivery on eligible : Frank Finn. Full text of "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" See other formats.

Free 2-day shipping. Buy The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes - eBook at The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes pages Plus if you would like to know how to make Vinegar to pickle these Meats, Fish, Eggs etc.

here is a list of free books that are also included: A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and. 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.

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game teaches you everything need to know about preserving meat. This book includes dozens of recipes for canning, freezing, curing and smoking food. In addition, it features pickling methods for tripe, beef, pork and : Rumpf. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters.

An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products. Paperback, pages. A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game () by Wilbur F. Eastman : Paperback. The book is broken down into smoking (hot and cold), drying, and curing (dry and wet).

Each of these is then broken down into the main meat groups. The end of the book goes into some recipe ideas, applying the specific techniques presented earlier in the book/5(44).

Meat must be fresh prior to applying any preservation method. Curing should not be used to salvage meat that has excessive bacterial growth or spoilage (PHS/FDA ).

Meat, especially game meat, does not need to be aged, since curing/smoking will act to tenderize it. If aging is desired, age all meats below 40°F. (Cutter ). Whole Art of Curing, Pickling, and Smoking Meat and Fish by Professor James Robi Curing and Smoking Fish, Marianski, Stanley Fast Free Shipping, The Whole Art of Curing, Pickling, and Smoking Meat and Fish: Both in the Britis.

In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying, and smoking a whole range of seasonal and year-round produce.

With clear instructions and advice to help you get started, plus 25 original recipes for meat, game, and shellfish, this book will give you the. It has recipes, but is more of a how to book, than a cook book.

Lots of information on safe handling and preparation. It also has information on safe preparation of wild caught game and fish. Curing, brining and smoking food is becoming a lost art. This book teaches tried and true procedures, with an emphasis on modern equipment/5(). The purpose of hot smoking is to add flavour; the meat does not keep significantly better than other cooked meat.

Food processed by hot smoking must be refrigerated and eaten within five days. Home-smoking units for treating small fish and fish fillets are sold by fishing tackle suppliers. Cold Smoking and Salt Curing Meat, Fish,& Game With this book, A. 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. THE WHOLE ART OF CURING, PICKLING AND SMOKING MEAT AND FISH - - pages.

CONTENTS FISHES. Bloaters 7 Dutch Salmon 10 Dutch Herrings 13 Smoked Sprats 15 Smoked Mackarel 16 Dried Whitings 18 Kippered Haddocks 18 Smoked Eels 19 Sprats as Anchovies 21 Smoked Anchovies 23 Smoked Pilchards as Sardinias 24 Pilchards, preserved in Butter Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium.

The pickling procedure typically affects the food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language.

The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines.4/5. The Whole Art of Curing, Pickling, and Smoking Meat and Fish, by James Robinson,pages Waterfoods Class, US Army Publications, 82 pages Home Canning Publications: A Little Preserving Book for a Little Girl, by Amy L.

Waterman,pages A Manual of Canning and Preserving, by Theodora Carrell,pages/5. The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes - J.

Robinson () Time-tables for home canning of fruits and vegetables () Treatise on the breeding and management of live stock to which are added directions for making butter and cheese, curing hams, pickling pork and tongues.

Feb 4, - Explore ii4him's board "Smoking meat and sausage making" on Pinterest. See more ideas about Smoking meat, Smokehouse and Homemade smoker pins. The dry curing process is where the curing ingredients are massaged into the meat and then the cuts of meat are laid down compacting each other in shallow trays.

50% of the cure is used in the first instance and after a week the meat is overhauled, trays cleaned out and the remainder of the cure is applied. 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 () - pages.

Curing IngredientsCuring Ingredients • Salt – NaCl – Principal cure ingredient* – Only ingredient than can be used by itself – Adds flavor (major effect) – Enhances the transport of other cure ingredients • How it works. – Pulls moisture from the microbes (osmosis) – Also pulls moisture from meatFile Size: 2MB.

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. Discover Book Depository's huge selection of Professor James Robinson books online. Free delivery worldwide on over 20 million titles.

- THE ART AND HOW TO'S OF CREATING GREAT FOODS. See more ideas about Cooking recipes, Meat and Sausage recipes pins.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.Pickling,Smoking meat,ribs, brisket,pork,chicken,vegetables,canning,dehyrating,brewing beer,making cheese and pickling.

There are shelves and shelves of pickled fruit, vegetables, meats and fish at your local grocery store. Check it out sometime! Pickling seems to be more ethnic than many other forms of food preservation and many times the.