Home Book of Smoke Cooking

The Home Book of Smoke Cooking Meat, Fish & Game publication starts with building a smokehouse using a refrigerator, boxes, a shed, or a barrel. The author covers brining and pumping meat, the various woods to use for smoke flavoring, smoking hams, bacon and fish, hot and cold smoking, dry curing, temperatures, and sausage recipes are included. This book is an excellent choice for anyone who wants to learn the art of smoking. Soft cover, 160 pages by Jack Sleight & Raymond Hull