Author: Warren R. Anderson
Publisher: BURFORD BOOKS INC., Mar 2006
Binding: Softcover
ISBN: 1-58080-135-8
Synopsis
Warren shares secrets for bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon, & more. Includes: Smoker design, Mild curing, Hot & Cold smoking, Marinades & Sausage Making. 80 B&W photos, 30 drawings; 6x9 inches, 320 pgs.
More Information
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods?all at home with basic equipment that can either be purchased or easily made in the workshop following the detailed instructions provided in this book. The techniques covered here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
ABOUT THE AUTHOR:
Warran R. Anderson is a food enthusiast and long-time amateur smoker. He lives in Aloha, Oregon.
