lotus



previous page: 6.3.5 How do I make beef jerky?
  
page up: Food Preserving FAQ
  
next page: 6.4.2 I bagged my deer. Now what do I do?

6.4.1 Other Sources (besides this FAQ) for info on meat Curing and Smoking




Description

This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.4.1 Other Sources (besides this FAQ) for info on meat Curing and Smoking

Books:

Great Sausage Recipes and Meat Curing (1984). Rytek Kutas.
Self published. Can be obtained from the author at The Sausage
Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521.

References

[1] Food Science--Osmosis, Rita Sorci Planey, "Fine Cooking",
Aug/Sep 1994, pp 12,13

[2] The New Professional Chef (1991). The Culinary Institute of
America.

[3] Great Sausage Recipes and Meat Curing (1984), Rytek Kutas.

[4] On Food and Cooking (1984), Harold McGee.

[5] Smoke and Spice (1994), Jamison and Jamison.

Please direct questions, comments, criticisms, and contributions to:
Richard Thead
thead@azstarnet.com -or-
thead@igate1.hac.com

 

Continue to:















TOP
previous page: 6.3.5 How do I make beef jerky?
  
page up: Food Preserving FAQ
  
next page: 6.4.2 I bagged my deer. Now what do I do?