Home Smoking And Curing
Home Smoking And Curing
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Résumé
The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily.
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Home Smoking And Curing by Keith Erlandson
The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily. Former gamekeeper Keith Erlandson contributes regular articles to the "Irish Hunting, Shooting and Fishing Magazine" and writes a monthly column for "Shooting Times".| SKU | Non disponible |
| ISBN 13 | 9780091778255 |
| ISBN 10 | 0091778255 |
| Titre | Home Smoking And Curing |
| Auteur | Keith Erlandson |
| État | Non disponible |
| Type de reliure | Paperback |
| Éditeur | Ebury Publishing |
| Année de publication | 1993-02-04 |
| Nombre de pages | 128 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |