Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game Review

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(More customer reviews)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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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.

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