How you can smoke-cure, salt and preserve fish, meat and game.
Home smoking and curing is a great advance on the deep freeze for anyone who wishes to retain and enhance those subtle flavours to the produce of the shoot or fishing expeditions (or produce bought fresh from trusted suppliers) that are so highly prized by the gourmet.
Former gamekeeper Keith Erlandson gives his well-tested advice and instructions 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, herring, or other fish; pheasant, grouse, turkey, beef, pork, venison; and many other kinds of flesh and fowl. He also explains how to make your own kiln cheaply and easily.
- Publication Date:
- 30 / 04 / 1993
- 134 x 216mm