Hardcover; Published 6/17/2009; 144 Pages; ISBN 9780091927608
Hurry, Only 7 In Stock! - Item #195081
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item. More info about Jessica's Biscuit
For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from smoked rabbit pie to smoked oysters and venison round out this essential resource.
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.
$21.99 $17.99
$164.95 $49.95
$32.50 $22.75
$99.99
$49.99 $24.95
$199.99 $99.95
