Home Smoking And Curing: How You Can Smoke-Cure, Salt And Preserve Fish, Meat And Game - Tapa blanda

In this age of mass production, some so-called 'smoked' foods have no contact with real smoke but are painted with smoke essence: good smoked food, on the other hand is very expensive. The answer is to smoke foods yourself and HOME SMOKING AND CURING shows you how. Written by a former gamekeeper, the book is full of well-tested advice and instructions on how to make the best of meats in season, how to avoid waste, and how to provide yourself and your guests with home-smoked salmon, cod, herring and other fish; pheasant, grouse, turkey, beef, pork, venison and many other kinds of flesh and fowl. From explaining how to make your own kiln, it covers the basic smoking process along with the fuels and equipment needed, it shows how to store the food and it even has a section on commercial production. The first and only book of its kind on the market, HOME SMOKING AND CURING is an essential guide for anyone who appreciates the subtle flavours produced by the smoking process

The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily. Former gamekeeper Keith Erlandson contributes regular articles to the "Irish Hunting, Shooting and Fishing Magazine" and writes a monthly column for "Shooting Times".