description: In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
language: English
title: Home smoking and curing: How you can smoke, cure, salt, and preserve fish, meat, and game
titlecomplete: Home smoking and curing: How you can smoke, cure, salt, and preserve fish, meat, and game
genres: Cooking
ratings_count: 50
publisher: Barrie & Jenkins