Takes a heads on look at traditional curing and smoking methods. Talks about cured fish, dry curing all types of meat, building several types of smokehouses for cold smoking fresh fish, meat, wild game and fowl. Offers delicious recipes about cold smoking and curing. Often times, this info is hard to come by, but not any more! Lots of hard to find facts!
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- Author: A. D. Livingston
- Paperback: 181 pages
- Publisher: Lyons Press
- Language: English
- Product Dimensions: 0.5 x 5.5 x 8.5 inches