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Home Smoking and Curing [Paperback]

Keith Erlandson
4.0 out of 5 stars  See all reviews (49 customer reviews)

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Book Description

5 Jun 2003
Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: * advice on choosing raw ingredients, * making the most of meats in seasonm, * easy to follow instructions for building your own kiln, * useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

Product details

  • Paperback: 144 pages
  • Publisher: Ebury Press; Revised edition edition (5 Jun 2003)
  • Language: English
  • ISBN-10: 0091890292
  • ISBN-13: 978-0091890292
  • Product Dimensions: 21.1 x 13.7 x 1.1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: 719,225 in Books (See Top 100 in Books)

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Product Description


"Full of detailed advice" (Independent on Sunday) --This text refers to the Hardcover edition.

Book Description

Fresh and attractive repackage of classic guide to smoking meat, fish and game --This text refers to the Hardcover edition.

Customer Reviews

Most Helpful Customer Reviews
132 of 132 people found the following review helpful
4.0 out of 5 stars One step beyond barbecuing - and it works 22 Nov 2001
By A Customer
Format:Paperback|Verified Purchase
When Jane Grigson (Sophie's Mum) mentions and recommends someone else's food preparation book as 'excellent', it is as well to check it out. If you appreciate a level of advice such as 'Do not let your ducks catch fire', when discussing how to smoke fowl, and if you are fed up with 'over the top' recipes for smoking pork which include 'Wild Willie's Number One-derful rub', then you should read this book.
Keith Erlandson is a retired gamekeeper, perhaps best known for his well respected books on training gun dogs. In his leaner years, he supplemented his income by curing and smoking fish and game. He therefore has the benefit of first hand practical experience when constructing smokers - which is sometimes lacking in other guides to smoking food. One such recommends using an old 'fridge for smoking, "but be careful not to get it too hot or the food will taint from the burning plastic!"
Recipes cover hot and cold smoking, curing as preparation for smoking, and what to expect! If you have never tasted hot smoked chicken or turkey, or hot smoked fish, such as cod, haddock or sea bream, then this will be an eye opener. The directions work and the results are superb, even pork sausages taste special when hot smoked, and smoked eggs..... The more difficult cold smoking process is also explained in the sort of detail which allows you to start with confidence. Part travelogue, where he returns to his Scandinavian roots, one gets the comforting feeling that he is demystifying what is a very old fashioned and simple skill. If the price of the book bothers you, check out the price of even chemical smoked chicken.
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67 of 67 people found the following review helpful
I have to admit that I have read this book in an earlier edition, many years ago, and it was this book that gave me a lifelong interest in the subject. The new edition is greatly updated and very modern in style and prose, and has to be one of the easiest to read technical books ever written. The knowledge and enthusiasm of Mr. Erlandson are clear for all on every page and I would suggest that there is not one amongst us who could not successfully Smoke at home if we followed his advice! You will learn about the origins of the process, it's evolution through the centuries, pre-salting, brining, humidity, fuel, timing, storage and even how to cook cold Smoked foods in an excellent recipe section.
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28 of 28 people found the following review helpful
4.0 out of 5 stars Newbie to smoking food 18 Mar 2009
As a newbie to smoking food, I was becoming somewhat disillusioned with the general 'internet' information so much so that my basic grasp on the subject was becoming confused. This book has if nothing else confirmed my belief that it is possible to knock something together in my back garden that will if nothing else give me a project to play with and hopefully not poison my family in the process. This book identifies the basic requirements, and identifies a few ways of achieving them, by identifying the simplistic nature of the solutions achievable by pretty much anybody. Regarding the actual smoking, a wealth of trial and error experimentation is offered in a pleasant read, I do not have access to, or a particular desire to smoke whole salmon, or cod roe, but I now have an understanding of the basics, and the knowledge that I need to get on and have a go to teach myself how to smoke a few sausages, a trout or a joint of bacon. All in all an encouraging start to my latest project from a book written in an informative, yet entusiastic and encouraing manner
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6 of 6 people found the following review helpful
5.0 out of 5 stars Home Smoking and Curing 13 Feb 2009
By IT Guru
An excellent concise book that is a must have for anyone considering trying their hand at home smoking or curing.
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5 of 5 people found the following review helpful
5.0 out of 5 stars GR8 Book 7 Oct 2009
If you are interasted in smoking food or just wont to know a lottle about it then this book is the one for you.
it goes from the basics upward explaining all you need to know. he gives you examples of the differant smokers people use and have made to industrial smokers
he then goes into curing and how it is done and why
the book is full of usefull information and resipies that only experiance can give you
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2 of 2 people found the following review helpful
4.0 out of 5 stars Good info but old publication 18 Jan 2012
By GlenP
Format:Hardcover|Verified Purchase
The descriptions of smoking techniques are I think very good, the author has no doubt many years of experience. Cold smoking, Hot smoking & Smoke roasting are described for an extensive range of fish, meat & birds. A lot of information and experience is imparted to the reader, along with information on building smokers. I doubt that you will find another author with as much knowledge that is not a commercial smoker. However the book was first published in 1977, and is illustrated with only simple line drawings, no photos at all! I think the book deserves to be republished in a modern format with photos (a picture really would say a thousand words!) and laid out in a manner that it became a reference book that you would keep dipping back into. This would no doubt double the price, but would be so worth it. The information needed to start smoking is all there for those who are already determined to have a go at smoking, those who are less convinced are unlikely to be inspired by the dull format.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good 17 Aug 2011
By NHVFood
Really good guide to the history of smoking and cooking this way. Well worth getting if you have a smoker.
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1 of 1 people found the following review helpful
3.0 out of 5 stars Home smoking & curinmg 28 Dec 2010
Useful book to help you set up your own home smoker. Gives clear guideline on curing and smoking times. Information times for smoking and curing are very clear plus the equipment you will need to built both a hot and cold smoker
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Most Recent Customer Reviews
5.0 out of 5 stars How to Light up Food.
An excellent book, especially as it was written for the UK reader, even if written a while ago. All too often with books written originally for the US market, suppliers and names... Read more
Published 4 days ago by J. E. Sutherland
3.0 out of 5 stars Nice old fashioned book
Lots of detail and perfect if you are a fisherman, hunter and a DIY expert willing to build your own smoker.
Published 25 days ago by Evelyn Stirrat
5.0 out of 5 stars Helpful
Clear instruction is useful to beginers as well as advanced users, I made good use of it over the last few months.
Published 26 days ago by rosan
4.0 out of 5 stars SMOKING
As a history and guide to home smoking and curing of meat , I found the book fascinating and informative
Published 1 month ago by S.G.A.Tallowin
5.0 out of 5 stars Welcome Christmas present
Well received by recipient,together with a smoker,but not yet used ,for summer use.For a beginner it covers all aspects of this new hobby.
Published 3 months ago by Madam Pollitt
4.0 out of 5 stars Good place to start and more
Although a little old now, this book is a very good place to start learning about brine curing, dry curing and smoking your own food. Read more
Published 3 months ago by catlover
5.0 out of 5 stars Home Smoking and Curing
Gave this to my son for Christmas along with his grandmothers old Abu Smoker and some dust, so he is now a happy smoker in the best sense of the word.
Published 3 months ago by Jenna B
5.0 out of 5 stars buy
totally buy this book, if you are after an insight into smoking and do it cheaply here is your answer
Published 4 months ago by Anthony Halford
4.0 out of 5 stars Again, a present for my daughter.
Another present for yet another daughter, and she loves it. I think she imagines she is living in the bush and all her food has to be smoked and cured before storing in her... Read more
Published 6 months ago by leonard brown
5.0 out of 5 stars Very readable and enjoyable book
Like the recipes and history and purpose of smoking and curing. Well worth the time to get to know how to do it.
Published 6 months ago by cara moore
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