Home Smoking And Curing Of Meat Fish And Game
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Home Smoking and Curing
| Author | : Keith Erlandson |
| Publisher | : Ebury Press |
| Total Pages | : 0 |
| Release | : 1993 |
| Genre | : Cooking (Fish) |
| ISBN | : 9780091778255 |
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The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily.
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Language: en
Pages: 0
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Type: BOOK - Published: 1993 - Publisher: Ebury Press
The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon,
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How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
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Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, an
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Type: BOOK - Published: 2012-03-31 - Publisher: Random House
Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instruct
