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The River Cottage Curing and Smoking Handbook, by Steven Lamb
Free PDF The River Cottage Curing and Smoking Handbook, by Steven Lamb
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A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.
River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
- Sales Rank: #34302 in Books
- Published on: 2015-04-14
- Released on: 2015-04-14
- Original language: English
- Number of items: 1
- Dimensions: 8.07" h x 1.03" w x 5.39" l, .0 pounds
- Binding: Hardcover
- 256 pages
About the Author
STEVEN LAMB has been involved with River Cottage since the very beginning, hosting events, living at the farm, and appearing regularly on the TV series and online. Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, Steven represents River Cottage in the UK and abroad. He teaches at the cooking school, where he specializes in curing and smoking meat.
Most helpful customer reviews
9 of 10 people found the following review helpful.
Now you can make bacon at home
By Joybilee Farm
This is the book I’ve needed all along. If you are a homesteader raising your own quality meat, poultry, fish, or cheese this is the book you’ve been waiting for. If you have a local source for healthy meat, you’re a hunter or fisher, or you love to play in the kitchen with unusual techniques you’ll love this book. If you prefer Hamburger Helper™ and Shake ‘n’ Bake™ you might feel a bit overwhelmed with the recipes, but hey, everyone has to start somewhere.
One of the drawbacks of cultured meat is that it is always pork based. Take a walk through the sausage and deli meat section of your local organic food store and read the labels. I did that last Friday at Choices Market in Kelowna. The first ingredient of every package I picked up – Pork. Now for those of you that raise pigs and love pork, that’s all fine. This book has lots of pork recipes. But my family doesn’t eat pork. Never has, except for a brief bacon fixation when my middle son was 15 till he left home. Once he left, so did the bacon.
So when I see those amazing Pinterest recipes of asparagus wrapped in bacon, I pin them anyway, knowing I’d never be able to actually make them. Isn’t that what Pinterest is for? Well, with this book by Stephen Lamb, that’s about to change.
You can now make bacon at home
Lamb reveals the secret to making bacon at home in just 10 days, using pork, (yes, but why would you have to use pork?). Once you know the step by step process, you can use the knowledge to substitute other meats, like lamb, goat, bear, or even beef. Beef bacon? Well, they sell turkey bacon here. See pages 138 to 143 for the well-illustrated beginner recipe that uses pork belly. There are recipes here for Canadian back bacon, too, using pork loin. Lamb claims this will be the best bacon you’ve ever tasted. It’s a very simple recipe with only a 6 ingredients. It’s the technique that’s magical. Once you’ve tried it, I’m sure you’ll never go back to store bought bacon with its high-end luxury price tag. Seriously, bacon’s gone up 25% here in just 3 months. Time to make your own, isn’t it?
But it’s not just about bacon. The book covers so many different meats, many that you may be growing on your homestead like lamb, goat, venison, duck, chicken, turkey, and fish. While the recipes are meat specific and traditional, the techniques of curing and smoking are timeless and used to preserve the meat you have on hand, whatever that may be.
What’s inside the book?
Let’s take a look inside the book. It is a small hardback that’s easy to handle – really the perfect size for a recipe book you’ll keep in the kitchen for a long time. Those large, unwieldy cookbooks with the hero pictures on alternate pages make inspiring reading but they are impractical to actually use on the counter while you are grabbing salt and molasses, and splashing olive oil. The layout is attractive with lots of information to insure your success and inspiration. There’s a few key pictures that demonstrate the step by step process of each technique, plus pictures of the finished products.
There’s traditional recipes for food you’d find at the local deli, plus innovative recipes that will inspire your creativity.
What’s not in the book?
What you won’t find in the book is complete menus and serving suggestions. This is a technique book that shows you how to create an ingredient from scratch like bacon (p. 138) or salami (p. 166), using traditional recipes that are adapted to the homestead kitchen. Once you have the finished ingredients, whether that’s Hot Smoked Rose-cured Beef (p. 236) or Cider-cured Ham (p. 195), you can use it in your own recipes. Here’s where Pinterest might help. (I really want to try that rose-cured beef, once my rugosa roses are producing. It sounds amazing!)
If you are a homesteader, love to make food from scratch, and are looking for new ways to preserve the annual harvest, you’ll get lots of inspiration and workable recipes in the Curing and Smoking Handbook. But be warned, you may end up spending even more time on Pinterest, searching for DiY Smoke House plans and tantalizing bacon recipes.
Disclaimer: I received this book from Blogging for Books for this review. Nevertheless, this review represents my honest opinion of this book.
3 of 4 people found the following review helpful.
Excellent for reference!
By Amazon Customer
The River Cottage Curing and Smoking Handbook by Steven Lamb is perfect for those wanting to get a better understanding of how to preserve meat at home without expensive equipment. The introduction by Hugh Fearnley-Whittingstall gives us a look at the history of curing and smoking as well as traditional cured foods. I really enjoyed the "science behind curing" section, this helped me to get a better understanding of the "why" and "how" of the curing technique and how the main ingredients interact to flavor and preserve. There is also mention of botulism (a bacteria that becomes deadly by the toxins they emit) and how important of a role nitrites and nitrates play in preventing this by means of the curing process.
The author did a good job of keeping it simple, pretty much everything in the book can be done without expensive equipment. There is of course, things that will make the job easier like a meat grinder and sausage stuffer but you don't have to go out and buy them just to use the recipes in the book. The ingredients chapter gives us a look at meat, fat, herbs, spices, and casings. I enjoyed the pig diagram that listed the cut of pork, the product it makes, the method of curing to achieve it, and the page number for the recipe. For example, the picnic shoulder can be made into either salami, chorizo, or cotechino by fermentation or air drying and can be found on pages 167, 171, 175, respectively.
The chapter on methods is the most informative since you can take that knowledge and span it across many different foods. Dry curing, fermentation, brining, and smoking are all mentioned in quit in depth.
Lastly, the recipes are pretty amazing. The dry cured bacon is first on my list of things to try but so is the hot smoked rose-cured beef and the oak smoked cheddar.
Overall, excellent excellent reference book for anyone wanting to get a better understanding of the curing and smoking process!
I received The River Cottage Curing and Smoking Handbook for free through the "Blogging for Books" program in exchange for my review, however all opinions are my own.
1 of 1 people found the following review helpful.
Amazing awesome handbook that teaches you and informs you on ...
By Angela
Amazing awesome handbook that teaches you and informs you on everything you need to know from smoking curing and doing so many other things. I really like how the beginning of the book goes over the history of curing and salting your meats to be able to get them to last longer. The book breaks down everything you need to know very well and it is an awesome read. Not only does it tell you the history behind curing your food it gives you step by step directions on how to cure salt and smoke many different types of meats. This is an awesome book and I love it. I have been trying to learn how to be more self sufficient and being able to do more things like this on my own and this book has really helped me accomplish that. It is a nice hard cover book that is very durable and a great addition to my collection. I received this book to share my honest thoughts and opinions about it.
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