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Home Smoking and Curing: How to Smoke-cure Meat, Fish and Game

Home Smoking and Curing: How to Smoke-cure Meat, Fish and Game

Shared by: Peggy Catton from WALMART
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The following content was provided by the publisher. For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from smoked rabbit pie to smoked oysters and venison round out this essential resource. Specifications Publisher: Trafalgar Square Publish Date: Jun 2009 ISBN-13: 9780091927608 ISBN-10: 0091927609 Format: Hardcover Number of Pages: 138 Shipping Weight (in pounds): 0.52 Product in Inches (L x W x H): 5.75

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