Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game

by Keith Erlandson

Overview

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.

Product Details

ISBN-13:	9780091927608
Publisher:	Crown Publishing Group
Publication date:	06/01/2009
Pages:	144
Product dimensions:	5.50(w) x 8.00(h) x 0.60(d)

About the Author

Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is the author of Gundog Training and The Working Springer Spaniel.