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Learn how to Dry Meat

By ACS Bookshop UK on June 18, 2015 in Food and Nutrition | comments

Traditionally, indigenous people made dried strips of meat (e.g. beef sticks) or fillets of fish, by firstly salting, then drying either in the sun, or in ovens at 70-80oC. Drying is still done, but using natural conditions is less common today than it was once.

Click through to read an extract from our ebook on Preserving Meat

or check out what's in the book and buy a copy at http://www.acsebooks.com/product-preserving-meat-and-fish-pdf-ebook-6111.aspx

 

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