Dive into the time-honored techniques of cold smoking and salt curing with this in-depth guide. Learn how to cure fish and dry cure all types of meat, including wild game and fowl. Discover how to build various smokehouses designed specifically for cold smoking. Packed with hard-to-find facts and delicious recipes, this book is a valuable resource for anyone interested in preserving meat the traditional way.
Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
Specs
- Author: A. D. Livingston
- Format: Paperback
- Page Count: 192
- Publisher: Lyons Press
- Publication Year: 2010
- Language: English
- Dimensions: 5.5 x 0.5 x 8.5 inches




























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