Home Smoking and Curing: How You Can Smoke-Cure, Salt and Preserve Meat, Fish and Game [Paperback]

Keith Erlandson (Author)

Book Description

Publication Date: May 29, 2003

First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, Home Smoking and Curing guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.

Editorial Reviews

About the Author

Keith Erlandson has had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist. His passion for smoked foods was inspired by his trips to Norway and Sweden.. Erlandson brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book. He is now retired and lives in Llangollen in Wales, where he still writes for The Field and contributes on a weekly bases to The Shooting Times.

Product Details

• Paperback: 144 pages
• Publisher: Ebury Press; Revised edition (May 29, 2003)
• Language: English
• ISBN-10: 0091890292
• ISBN-13: 978-0091890292
• Product Dimensions: 8.3 x 5.3 x 0.5 inches
• Shipping Weight: 5.6 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,978,957 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

43 of 43 people found the following review helpful:

3.0 out of 5 stars Not for people who'd like to preserve, August 3, 1999

By A Customer

This review is from: Home Smoking and Curing (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.