Home Smoking and Curing - Erlandson, Keith, and Medcom

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.

Home Smoking and Curing 2004, Ebury Press

ISBN-13: 9780091778255

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Home Smoking and Curing 1989, Random House (UK), London, England

ISBN-13: 9780712629195

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Home Smoking and Curing 1982, Hutchinson, London

ISBN-13: 9780091415518

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