Explore Books on
smoked meat

Home Smoking and Curing

By Keith Erlandson

Smoke in food processing

By Joseph A. Maga

Great Sausage Recipes and Meat Curing

By Rytek Kutas

Home book of smoke-cooking meat, fish & game

By Jack Sleight

Smoking food

By Chris Dubbs

Smoking food

By Chris Dubbs

Schwartz's Hebrew Delicatessen

By Bill Brownstein

Affaire Bönisch

By European Court of Human Rights.

The Quick & Easy Art of Smoking Food

By Chris Dubbs

Crafted meat

By Hendrik Haase,Robert Klanten,Sven Ehmann

Atlante dei prodotti tipici

By Cristina Di Carpegna

The smoked-foods cookbook

By Lue Park

Get smokin'

By Cookshack

Home smoking and curing

By Keith Erlandson

Smoke cookery for backyard chefs and sportsmen

By Jo Kurz

Smoking food at home

By Maggie Black

Make Your Own Biltong and Droewors

By Hannelie Van Tonder

Smoky greats

By Jo Franks

Advances in the engineering of the smoke curing process

By

Advances in smoking of foods

By International Symposium on Advances in Smoking of Foods (1976 Warsaw, Poland)

Institutional meat purchase specifications for cured, dried, and smoked beef products approved by USDA

By United States. Agricultural Marketing Service. Livestock Division.

Drying, curing, and smoking food

By Marian Faux

Smoking food at home

By Maggie Black

Smoking meat and poultry

By United States. Food Safety and Inspection Service