Food Smoking a practical guide. A detailed look at the smoking process covering hot and cold smoking. The book also focusses on producing and controlling smoke, making smoked salmon and construction projects with drawings and descriptions. 178 pages paperback.
Smoking, Curing & Drying - This book is a digest for anyone starting out preserving food using smoke, salt of heat to dry. In each part there are detailed explanations of the processes of smoking and curing meat and fish with lists of the equipment You'll need. Packed with hints, tips and recipes. 224 pages paperback. READ A CUSTOMER REVIEW