Home Book Of Smoke Cooking - Meat, Fish and Game by Jack Sleight and Raymond Hull

This book explains the old/new art of smoke curing and smoker cookery as well as the ABC's of brine and seasonings. Recipes for plain and cured meats, store-bought or fresh meats, poultry, fish and wild game are included. Get more flavor from pork, cheese, fish, wild game shell fish and poultry. Add a home-cured, smoke cooked taste to food you already like. 160 pages, hardback.