The Home Smoking & Curing Book

This book guides you through getting started, detailing the materials needed, giving step-by-step instructions for making ham, bacon, salt beef and cured fish as well as cheese, poultry and other foodstuffs. It covers hot and cold smoking including building simple smokers with everyday equipment for domestic use as well as more adventurous units for small-scale commercial production. It gives guides on smoking bacon, ribs and other cuts, fish, sausages and cheese. In addition it gives useful tips and advice on selling, slicing and serving as well as recipes for cure mixes and a useful resource section.

Author: Paul Peacock
Publisher: Farming Books
Extra Details: Pictorial Card Covers 6 x 9 inches tall, 144 Pages,illustrated with colour Photos and B&W artworks