Home Smoking and Curing introduces an inspirational method of
retaining and enhancing the subtle flavours of fresh fish and game.
With clear and simple instructions backed up by diagrams, Keith
Erlandson leads you through the basic techniques of smoking food.
Whether you're looking to prepare your own smoked salmon and bacon,
or create some really impressive dishes for entertaining, Home
Smoking and Curing will guide you through the processes. With
delicious recipes ranging from smoked rabbit pie to smoked oysters
and venison, there are dishes for every occasion. In addition it
contains: * advice on choosing raw ingredients * making the most of
meats in season * easy to follow instructions for building your own
kiln * useful information on commercial smokers First published in
1977 and never out of print, this classic guide has introduced
thousands of home cooks to the pleasures of smoking and curing
food. Full of well-tested methods and reliable advice, this book
offers a wealth of information for amateur chefs and gourmets
alike.
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