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The Smoking & Curing Book by Paul Peacock
Published in July 2007 & re-printed in 2009 . ...this book fills the gap for a good British based guide to Curing. 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 & curing of meat, poultry, game , fish & 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, The Smoking and Curing Book will be your ideal companion. With the inclusion of many 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!
Published by The Good Life Press...Paperback... 128 pages.
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