Right Way: Make Your Own Bacon & Ham & other salted, smoked and cured meats

Product Description There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines. Book Description A competitively priced and authentic guide to preserving meat at home. From the Back Cover This book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be. Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef. Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself. About the Author Author Paul Peacock has written over 30 books on gardening, self sufficiency, curing meats, making cheese and sausages, keeping bees and poultry. He writes for the Daily Mirror as Mr Digwell, the cartoon gardener - the longest running gardening newspaper column in the world. He has been a regular contributor to BBC Radio 4's Gardener's Question Time and appeared on numerous television shows. He runs the www.citycottage.co.uk website dedicated to the simple idea that the best food you will ever eat is cooked at home. Pauls passion for fish was kickstarted by a plate of fritto misto de mare, which remains his favourite dish (recipe in the book) and queenies cooked in cream topped with cheddar( recipe also in this book)! He believes the best fish in the world come from UK waters, that's why everyone buys it, far and wide, and, as Paul points out in this book, it is a tragedy the British hardly eat any of it. This book is hopefully a tiny step on the way to changing that.