Smoking, pickling and preserving meat

The book Smoking, Pickling, and Preserving Meat.

WHAT WILL WE READ IN THE BOOK smoking, pickling, and preserving meat?

Pork, beef, lamb, poultry, or game – all these types of meat can be used to prepare homemade, long-lasting delicacies thanks to suitable recipes. The author of this book, an experienced amateur butcher, shows how to properly salt, dry, smoke, and cook meat.

The result is delicious specialities – various types of ham, bacon, ribs, loin, dried and smoked meats. It also deals with proper preservation.

Still not quite right? Check out all our books on smoking here. You are guaranteed to choose.