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Language: en
Pages: 258
Pages: 258
Type: BOOK - Published: 2018-02-22 - Publisher: Bloomsbury Publishing
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a
Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2019-10-29 - Publisher: Harvard Common Press
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, an
Language: en
Pages: 257
Pages: 257
Type: BOOK - Published: 2011-09-01 - Publisher: Skyhorse Publishing, Inc.
Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid c
Language: en
Pages: 190
Pages: 190
Type: BOOK - Published: 2014-06-17 - Publisher: Bookmagic LLC
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is cove
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2010 - Publisher:
Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
