Home Smoking & Curing
This outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items such as beef, oysters or eggs, Home Smoking and Curing guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.
Copyright 1977, 2003, hardcover, 144 pages.