Home smoking and curing. /

By:

Erlandson, Keith

Material type: Text

TextPublication details: Century, 1989. LondonEdition: 3rd edDescription: [128] pagesISBN:

071262919X
9780712629195

Subject(s):

Smoking of food -- Amateurs' manuals

DDC classification:

641.46 19

LOC classification:

TX609

Summary: First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, "Home Smoking and Curing" guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Date due	Barcode
Non-Fiction	Waimate Located at Event Centre	Non Fiction	641.46 (Browse shelf(Opens below))	Not For Loan	Not for loan		A00117656

First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, "Home Smoking and Curing" guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.

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