The Smoking and Curing Book 2nd Edition by Paul Peacock
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Did you know that you can easily knock up your very own smoker out of a dustbin and that smoking your food not only enhances the flavour but is a preservative as well as able to add on value if you are in the food industry?
Using the same witty style which made The Sausage Book such an entertaining read, Paul Peacock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese.
Whether you plan to build a smoker to process your own produce or simply wish to smoke a few kippers and a little bacon in the family kitchen, this book will be your ideal companion. With the inclusion of over 100 recipes for both cures and brines and an impressive resource section, it will have you producing your own prize hams and rollmop hearrings in no time.
