The Smoking and Curing Book

The Smoking and Curing Book

4.2 (5 ratings by Goodreads)
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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 flavor but is a preservative as well? Using the same witty style which made The Sausage Book such an entertaining read, Paul Peaqcock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese as well as over 90 recipes for brines and rubs in this extended version. 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, The Smoking and Curing Book will be your ideal companion. With the inclusion of many recipes for both cures and brines and an impressive resource section it will have you producing your own prize hams and roll mop herrings in no time!
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Product details

  • Paperback | 128 pages
  • 147 x 206 x 10mm | 181g
  • English
  • Illustrations, black and white
  • 1904871615
  • 9781904871613
  • 257,605

About Paul Peacock

Paul Peacock is a well known face and name in the self-sufficiency market in the United Kingdom. Presenter of Allotment TV and editor of Home Farmer magazine he is an enthuiastic champion of urban farming and has written numerous books on the subject including the best selling The Sausage Book and Precycle!
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5 ratings
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