Title: Home book of smoke-cooking meat, fish & game
First published: 1971
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.
Subjects: Smoked fish, Sausages, Smoked meat, Cooking (meat), Cooking (fish), Cooking (game), Smoking (Cooking), Meat, Fish as food, Cooking (smoked foods), Cooking (Sausages)