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Home Smoking and Curing by Keith Erlandson how to smoke-cure meat, fish and game. For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this book is a handy guide to retaining and enhancing the subtle flavours 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. Chapters are;
The origins of smoke-curing
Smoked fish and game in Scandinavia
The basic smoking process
The raw material
Pre salting
Cold smoked products
Hot smoked products
Smoke roasting
Storage of smoked food
Commercial production

Hardcover, 138 pages, 140mm x 205mm, b&w drawings, brand new. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon. Please click here to ask a question
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  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

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