Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is cove

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology

Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.

Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients natural

How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.