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Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game Hardcover – October 7, 2008


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Product Details

  • Hardcover: 144 pages
  • Publisher: Ebury Press; New Ed edition (October 7, 2008)
  • Language: English
  • ISBN-10: 0091927609
  • ISBN-13: 978-0091927608
  • Product Dimensions: 5.5 x 0.6 x 8 inches
  • Shipping Weight: 8.5 ounces (View shipping rates and policies)
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #728,971 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Full of detailed advice" Independent on Sunday

About the Author

Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is the author of Gundog Training and The Working Springer Spaniel.


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Most Helpful Customer Reviews

52 of 52 people found the following review helpful By A Customer on August 3, 1999
Format: Paperback
This book was written with a distinct Euro flavor, and specifically does not cover salt cure for preservation. Unfortunately, this was why I bought the book. If you're looking for methods of preservation, don't buy it. If you're looking for how to make kippers or kinnan salmon, fine. I found nothing useful to an American looking to learn the old ways of salt/brine cure and smoking for quality preservation.
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0 of 3 people found the following review helpful By francis j. fisher on May 9, 2014
Format: Paperback Verified Purchase
I have not finished looking at it but it looks like what I wanted. J will tell you more later.
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