• See large image

  Home Smoking and Curing (Hardback) By (author) Keith Erlandson

  

  $15.11 - Save $0.79 (4%) - RRP $15.90 Free delivery worldwide (to United States and
  all these other countries) Usually dispatched within 48 hours Add to basket | Add to wishlist |

  Short Description for Home Smoking and CuringIntroduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.
  Full description

  • Publisher: Ebury Press
  • Published: 01 June 2009
  • Format: Hardback 144 pages
  • See: Full bibliographic data
  • Categories: Cooking With Meat & Game | Preserving & Freezing
  • ISBN 13: 9780091927608 ISBN 10: 0091927609
  • Sales rank: 21,724

• Charcuterie

  

  Add to basket $34.54 - Save $4.42 (11%) - RRP $38.96

• Basic Butchering of Livestock an...

  

  Add to basket $19.62 - Save $1.04 (5%) - RRP $20.66

• Build a Smokehouse

  

  Add to basket $3.75 - Save $0.23 (5%) - RRP $3.98

• Charcuterie and French Pork Cook...

  

  Add to basket $22.64 - Save $1.20 (5%) - RRP $23.84

• Home Sausage Making

  

  Add to basket $19.62 - Save $1.04 (5%) - RRP $20.66

Full description for Home Smoking and Curing

• "Home Smoking and Curing" introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, "Home Smoking and Curing" will guide you through the processes.With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: advice on choosing raw ingredients; making the most of meats in season; easy to follow instructions for building your own kiln; and useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.