THE JOY OF SMOKING AND SALT CURING: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More
Drawing on more than 40 years of experience smoking everything from salmon to whole hogs, the author presents this practical handbook for anyone who wants to make their own ham, sausage, bacon, and other cured or smoked foods. Includes tips, techniques, and delicious recipes. Color photos.
Item #: 3533379
Author’s Other TitlesView All
THE COMPLETE JERKY BOOK: How to Dry, Cure, and PreservePaperbound$7.95 $17.99
THE COMPLETE GUIDE TO SAUSAGE MAKING: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and MorePaperbound$4.95 $14.95
MAKING NATIVE AMERICAN HUNTING, FIGHTING, AND SURVIVAL TOOLSPaperbound$13.95 $18.95