Smoking, curing and preserving of meat

Pork, beef, lamb, poultry or venison - all of these meats can be made into home-cooked, long-lasting delicacies with the right recipes. The author of this book, an experienced amateur butcher, shows, how to properly salt the meat, dry, smoke and cook. The result is delicious specialties - various types of ham, bacon, ribs, curries, cured and smoked meats. It also focuses on proper canning. The book contains more than 100 illustrative photographs and a range of tips to help you avoid any mistakes. The use of these recipes, precise procedures and expert advice will surely be crowned with success.