An edition of The smoking and curing book (2007)
The smoking and curing book
By Paul Peacock
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Publish Date
2007
Publisher
Farming Books and Videos
Language
eng
Pages
144
Description:
Exploring the basic principles of preserving food, this title provides a guide to getting started, detailing the materials needed, and gives a guide to making ham, bacon, salt beef and cured fish. Additionally there are useful tips and advice on selling, slicing and serving as well as recipes for cure mixes.
subjects: Smoked foods, Food, Preservation