Smoking, Curing & Drying

Everything you need to know to create your own delicious smoked, dried, and cured meats and fish at home, from using traditional techniques. Including more than 50 recipes; from kippers to prosciutto, and salt cod to jerky; this book will enable you to produce high-quality, delicious cured produce at a fraction of shop-bought prices, and with better results. Detailed step-by-step instructions show you how to master the techniques of brining, curing, air-drying, hot and cold smoking; from basic steps through to advanced processes. All types and cuts of meat and fish are included, while expert tips show you how to develop flavor and experiment using different woodchips, herbs, spices and more.