Monte Burch

Smoke and cure everything from store bought meats to freshly harvested fish and game!
Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own ham, sausage, bacon, and other cured or smoked foods. The Joy of Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for rubs, sauces, marinades, and even the ultimate smoking experience-the "pig picking."

Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you've harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoked salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.

Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. He has written for numerous magazines, including American Rifleman and Field & Stream, and his books include The Complete Book of Making Jerky, The Complete Guide to Sausage Making, and The Ultimate Guide to Growing Your Own Food. As a photographer, he has had magazine cover shots on Bassmaster, Sports Afield, and many others.… (plus d'informations)

MAKE YOUR OWN SAUSAGE, BRATWURST, AND MORE!
With The Complete Guide to Sausage Making, you can impress your family and friends by making all types of sausages in your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using both wild game and more common meats like pork, chicken, and beef. Learn to make dozens of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. Follow the simple directions for treats such as Farm-Fresh Breakfast Sausage, Maple-Flavored Sausage, Hot Italian Sausage, Jalapeño-Cheese Venison Summer Sausage, and Potato Sausage, or learn how to experiment with unique meat mixes and spice combinations to make your own specialty recipes. With Burch as your guide, you can master the art of making sausage and proudly present your family and friends with delectable creations.

Monte Burch is an award-winning freelance writer, photographer, and illustrator. He has written for numerous magazines, including American Rifleman and Field & Stream. He is also the author of The Complete Jerky Book.… (plus d'informations)