Smoking, Curing & Drying: The Complete Guide for Meat & Fish

The ultimate step-by-step guide to  smoking, curing, and drying meat  and fish at home: from delicious  salmon gravlax to mouthwatering  hot-smoked chicken wings and  home cured bacon.

Turan s expert hands-on approach will show  you all the essential techniques plus more  complex curing processes, encouraging you  to develop your own style. No expensive  equipment is required to get started: all  you need is an oven or a barbecue!

? Includes full instructions for indoor hot and cold  smoking methods, plus a guide to building  your own outdoor smoker from an easy-to-make cardboard box cold smoker to  barbecue-friendly designs.

Step-by-step photographs and instructions for  over 50 different techniques: Smoked salmon, Beef jerky, Ribs,  Gammon, Kippers, Smoked venison,  Biltong, Smoked bacon, Chorizo,  Bresaola, Parma ham, Salt cod,  Ham, Smoked goose,  Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami,  Dried lamb, Duck jerky, Salt beef  and much more!