An edition of Home Smoking and Curing (1977)

Home smoking and curing

how you can smoke-cure, salt, and preserve fish, meat, and game

By Keith Erlandson

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Publish Date

1989

Publisher

Century,Random House UK

Language

eng

Pages

120

Description:

An ideal reference book for people that are interested in cooking food on a barbecue, or curing, and hot or cold smoking

subjects: Cheese, Smoked fish, Chicken, Smoked meat, Smoking (Cooking), Food, preservation, Cooking (smoked foods), Cooking (meat), Cooking (fish), Smoked foods