Smoking, curing & drying - Turan T. Turan

The ultimate step-by-step guide tosmoking, curing, and drying meatand fish at home: from delicioussalmon gravlax to mouthwateringhot-smoked chicken wings andhome cured bacon.

Turan's expert hands-on approach will showyou all the essential techniques plus morecomplex curing processes, encouraging youto develop your own style. No expensiveequipment is required to get started: allyou need is an oven or a barbecue!

Includes full instructions for indoor hot and coldsmoking methods, plus a guide to buildingyour own outdoor smoker - from an easy-to-make cardboard box cold smoker tobarbecue-friendly designs.

Step-by-step photographs and instructions forover 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 beefand much more!