Home Smoking and Curing: How You Can Smoke-Cure, Salt and Preserve Fish Meat and Game

by Keith Erlandson

In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.

Genres: Cooking

120 pages, Paperback

First published January 1, 506

Reviews

[Fredrick Danysh · Rating 3 out of 5]

This book is geared mainly for fish and game but the methods will work for other meats. Techniques cover smoking, drying, and brining along with a couple of other methods. This is a handy tool for the prepper and outdoorsmen.

[Jim · Rating 3 out of 5]

Smokin!
Actually the proof of the advice will be in the Eatin which I'll be doing in a few days time