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Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game
by Erlandson, Keith
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Description
For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from smoked rabbit pie to smoked oysters and venison round out this essential resource.
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Product Details
- Feb 1, 2009 Pub Date:
- 0091927609 ISBN-10:
- 9780091927608 ISBN-13:
- English Language
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