6 集
Smoking and Curing: Dry Curing - 1
Smoking and Curing: Dry Curing - 1
Steve Lamb reveals tried and true methods for both dry and wet curing using bacon and pancetta.
13 分钟
2024年2月5日
Smoking and Curing: Salami - 2
Smoking and Curing: Salami - 2
On the next step of our curing and smoking journey, Steve introduces us to the process of making salami.
9 分钟
2024年2月29日
Smoking and Curing: Brining - 3
Smoking and Curing: Brining - 3
Using ham hock and duck, Steve Lamb and Tim Maddams show you how brining can lead to wonderful results.
12 分钟
2024年2月5日
Smoking and Curing: Smoking - 4
Smoking and Curing: Smoking - 4
Steve Lamb begins by hot smoking some fresh cuts of mackerel, while Tim Maddams reveals how to quick-smoke rabbit.
15 分钟
2024年2月5日
Smoking and Curing: Fish - 5
Smoking and Curing: Fish - 5
Curing can be a fantastic way to bring fresh new flavors to fish, and Tim Maddams shows you how by preparing salt pollack fritters and a fennel cured mackerel.
13 分钟
2024年2月5日
Smoking and Curing: Beef - 6
Smoking and Curing: Beef - 6
Tim Maddams answers the question as to why salt and beef work so well together before Steve Lamb prepares rose-cured beef utilizing the hot smoking method.
11 分钟
2024年2月5日
