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Home Smoking and Curing - Erlandson, Keith, and Medcom
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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 2004, Ebury Press

ISBN-13: 9780091778255

4th edition

Trade paperback

Home Smoking and Curing 1989, Random House (UK), London, England

ISBN-13: 9780712629195

3rd edition

Trade paperback

Home Smoking and Curing 1982, Hutchinson, London

ISBN-13: 9780091415518

Paperback