The Home Meat Curing Handbook : Safe Techniques, Recipes, and Methods for Curing Meat at Home
Language: English
Published by Independently Published Sep 2026, 2026
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 18.96
Quantity: 2 available
Add to basketItem description from seller
Neuware - Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation.…
Seller Inventory # 9798174128552
- Title
- The Home Meat Curing Handbook : Safe Techniques, Recipes, and Methods for Curing Meat at Home
- Author
- Nicolas Troisi
- Publisher
- Independently Published Sep 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 13
- 9798174128552
- Item weight
- 123 grams
- Dimensions
- 229x152x4 mm
most satisfying kitchen skills there is. The Home Meat Curing Handbook is a
practical, safety-first guide that takes you from your first batch of bacon
to whole-muscle, dry-aged projects like prosciutto and bresaola.
Inside, you'll find:
The core safety science every home curer needs -- Cure #1 vs. Cure #2, exact
dosing by weight, and why curing salt (not just table salt) is what stands
between you and botulism. A clear, balanced look at nitrites, nitrosamines,
and the IARC/WHO research on processed meat, with practical ways to cure
more safely.
The equipment you actually need to get started (and the gear you don't).
Step-by-step methods -- wet brining, dry curing, and equilibrium curing --
explained so you understand *why* each one works, not just the steps.
18 full recipes, including bacon, home-cured ham, corned beef, pastrami,
pancetta, guanciale, tasso, salt pork, gravlax, cured turkey, homemade
Serrano-style ham, cured egg yolks, duck prosciutto, and bresaola.
A troubleshooting chapter for when a cure doesn't go as planned, a curing
calendar to help you plan projects around the seasons, storage and shelf-life
guidance, an FAQ, and quick-reference charts and a glossary you'll keep
coming back to.
Whether you're curing your first strip of bacon or planning a dry-aged ham
for the holidays, this handbook gives you the safety knowledge and the real
recipes to do it with confidence.
"Synopsis" may belong to another edition of this title.
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