Home book of smoke-cooking meat, fish & game
By: [by] Jack Sleight & Raymond Hull.
Contributors: Hull, Raymond, 1919- joint author.
Publisher: Stackpole Books
Published: 1971
Place of publication: [Harrisburg, Pa.]
Language: eng
Number of pages: 160
Subjects: Smoked meat; Smoked fish; Sausages
Other titles: Smoke-cooking meat, fish & game.
Description: For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.