This book guides you through all aspects of food smoking and curing and covers equipment as well as techniques and recipes. The book provides advice on getting started, details the materials needed, gives step-by-step instructions for making ham, bacon, salt beef and cured fish as well as cheese, poultry and other foodstuffs. It covers hot and cold smoking including building simple smokers with everyday equipment for domestic use as well as more adventurous units for small-scale commercial production. It gives guides on smoking bacon, ribs and other cuts, fish, sausages and cheese. In addition it gives useful tips and advice on selling, slicing and serving as well as recipes for cure mixes and a useful resource section.
By Paul Peacock.
Softback 156 pages