Publications / Complete Catalogue / The Smoking and Curing Book
USING THE SAME witty style which made The Sausage Book such an entertaining read, Paul Peacock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese.
Whether you plan to build a smoker to process your own produce or simply wish to smoke a few kippers and a little bacon in the family kitchen, this book will be your ideal companion. With the inclusion of over 100 recipes for both cures and brines and an impressive resource section, it will have you producing your own prize hams and rollmop herrings in no time. Paperback 160 pages
Related items
Reviews
Add ReviewCrimas - Dec 7 2009 2:57PM
I have never cured before and I was looking for an introduction to the subject. This book fits the bill, it is easy to read and helps you understand the basic principles involved. My aim is to start smoking but have learned, I think, that I have to master curing first. The only criticism that I have is the value for money aspect when it first arrives, its not a weighty volume and I at first felt I was being taken for a ride. BUT NO it is instructive, appears to cover all that is required to begin curing and debunks the mystique. It has certainly started me on my way.
