Salt Is For Curing

Author : Sonya Vatomsky
Publisher : Sator Press
Page : 72 pages
File Size : 55,8 Mb
Release : 2015-11-13
Category : Poetry
ISBN : 9780983243748

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Salt Is For Curing by Sonya Vatomsky Pdf

Ariana Reines, author of Mercury, said: "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 bullshit and too graceful to be mean about the bullshit: a marvelous debut. I love it." 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. Juliet Escoria, author of Black Cloud, said: "Imagine bodies within bodies eating a feast, spilling over with their own secrets and hopes and dreams and fears and brutality and witchery. That is the party you will find in this book—a modern-day, literary equivalent of a Bosch painting." Mike Young, author of Sprezzatura, said: "These poems melt the hard fat of life into tallow candles, then they reach up and light themselves."

Author : Monte Burch
Publisher : Skyhorse Publishing, Inc.
Page : 257 pages
File Size : 47,6 Mb
Release : 2011-09-01
Category : Cooking
ISBN : 9781616082291

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The Joy of Smoking and Salt Curing by Monte Burch Pdf

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.

Author : Monte Burch
Publisher : Simon and Schuster
Page : 356 pages
File Size : 44,8 Mb
Release : 2019-09-17
Category : Cooking
ISBN : 9781510745346

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The Complete Guide to Smoking and Salt Curing by Monte Burch Pdf

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.

Author : A. D. Livingston
Publisher : Rowman & Littlefield
Page : 192 pages
File Size : 50,9 Mb
Release : 2010-10-05
Category : Cooking
ISBN : 9780762767113

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Cold-Smoking & Salt-Curing Meat, Fish, & Game by A. D. Livingston Pdf

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

Author : Roy E. Martin,Emily Paine Carter,George J. Flick, Jr.,Lynn M. Davis
Publisher : CRC Press
Page : 986 pages
File Size : 43,6 Mb
Release : 2000-04-04
Category : Technology & Engineering
ISBN : 1566768896

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Marine and Freshwater Products Handbook by Roy E. Martin,Emily Paine Carter,George J. Flick, Jr.,Lynn M. Davis Pdf

Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.

Author : Rytek Kutas
Publisher : The Sausage Maker Inc
Page : 562 pages
File Size : 52,6 Mb
Release : 1987
Category : Cooking
ISBN : 9780025668607

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Great Sausage Recipes and Meat Curing by Rytek Kutas Pdf

The most comprehensive book available on sausage making and meat curing.

Author : Philip Hasheider
Publisher : Harvard Common Press
Page : 227 pages
File Size : 45,6 Mb
Release : 2019-10-29
Category : Cooking
ISBN : 9781558329874

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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by Philip Hasheider Pdf

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Author : Jeffrey Roberts
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 42,8 Mb
Release : 2017-04-15
Category : Cooking
ISBN : 9781603586610

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Salted and Cured by Jeffrey Roberts Pdf

From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

Author : Sonya Vatomsky
Publisher : Unknown
Page : 30 pages
File Size : 40,9 Mb
Release : 2020-12-15
Category : Electronic
ISBN : 1734705213

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And the Whale by Sonya Vatomsky Pdf

A chapbook-length poetry collection

Author : Michael F. Jacobson
Publisher : MIT Press
Page : 297 pages
File Size : 51,6 Mb
Release : 2021-09-14
Category : Social Science
ISBN : 9780262542821

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Salt Wars by Michael F. Jacobson Pdf

"Written by Michael Jacobson, Ph.D., one of the most prominent advocates for sodium reduction since the 1970s, this book is a clarion call for radical change in America's relationship to salt"--

Author : W. Carlos Mills
Publisher : Unknown
Page : 146 pages
File Size : 44,6 Mb
Release : 1955
Category : Food
ISBN : UGA:32108030303500

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Factors Influencing the Rate of Salt Penetration in Dry Cured Hams by W. Carlos Mills Pdf

Author : Mark Bitterman
Publisher : Andrews Mcmeel+ORM
Page : 229 pages
File Size : 44,8 Mb
Release : 2013-05-28
Category : Cooking
ISBN : 9781449441210

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Salt Block Cooking by Mark Bitterman Pdf

The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool. A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream! This book is the definitive text on Himalayan salt blocks, written by the man wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

Author : New South Wales. Department of Agriculture
Publisher : Unknown
Page : 1226 pages
File Size : 51,6 Mb
Release : 1898
Category : Agriculture
ISBN : UOM:39015075033558

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The Agricultural Gazette of New South Wales by New South Wales. Department of Agriculture Pdf

Author : Anonim
Publisher : Unknown
Page : 452 pages
File Size : 41,8 Mb
Release : 1897
Category : Electronic
ISBN : BSB:BSB11799860

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House documents by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 456 pages
File Size : 49,7 Mb
Release : 1897
Category : Electronic
ISBN : STANFORD:24504229811

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Annual report of the Bureau of Animal Industry. v. 12/13, 1895/96 by Anonim Pdf