British BBQ Society Forums

Hi all,

Just wondered if anyone could recommend a book on curing and smoking?
I'd like quite an indepth one with a bit of the science and calculations in there if possible.

Thanks.

I can tell you one I don't particularly recommend if you like.
The reason for telling you is that all the celebrity chefs that have done a bit of smoking and curing recommend it (Hugh Fearnely Whittingstall, Hairy Biker etc), and I bought it based on that recommendation:

Charcuterie: The Craft of Salting, Smoking and Curing
Book by Brian Polcyn and Michael Ruhlman

Although it does contain some info, I found it to be not much more than a recipe book. Which is fine if that's what you're after, but I prefer (as I assume from your post that you do too) something more technical, that will explain processes and techniques and above all tell you WHY you should be doing something.

This book doesn't.

I find AmazingRibs.com to be a font of knowledge, even if the author is a bit disagreeable to my taste.

Hi Lord, yes, that's exactly what I don't want. I too want to know why and how.

Thanks.

Home production of quality meats and sausages by stanley marianski and adam marianski

TakingtheBrisket wrote:Home production of quality meats and sausages by stanley marianski and adam marianski

+1 It's the best book on the subject for the home producer bar none.

MM

Just checked out a few reviews and read the first few pages on Amazon.It looks pretty good, I've ordered it. £15 odd if you dont mind second hand.

This is free - and pretty spot on. Len Poli knows his stuff

http://lpoli.50webs.com

Thanks. Read the blurb and it sounds spot on.
How detailed and scientific is it?

Thanks for the link. I have had a nose on there already, but fancy something a little more immediate. That you only really get with a book.

Managed to get an idea on google books. Looks really good.

Thanks.

Sorry, should have said, that's where I read the blurb.