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Smoking, Curing & Drying: The Complete Guide for Meat & Fish by Turan T. Turan (Paperback, 2015)

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Price:
AU $35.00
+ AU $14.50 postage
Estimated delivery Fri, 10 May - Wed, 15 May
Returns:
30-day returns. Buyer pays for return postage.
Condition:
Brand new
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. 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!