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Product Description
Review
'Full of detailed advice' --Independant on Sunday
Book Description
Fresh and attractive repackage of classic guide to smoking meat, fish and game
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Customer Reviews
Most Helpful Customer Reviews
114 of 114 people found the following review helpful
Format:Paperback|Amazon 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.
59 of 59 people found the following review helpful
Format:Paperback
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.
20 of 20 people found the following review helpful
Format:Hardcover
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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Most Recent Customer Reviews
Good info but old publication
The descriptions of smoking techniques are I think very good, the author has no doubt many years of experience. Read more
Published 4 months ago by GlenP
Mr Erlandson
If you are starting from scratch do not buy this book. There is no doubt that Mr erlandson knows his stuff, the problem he has no idea on how to impart that knowledge onto the... Read more
Published 6 months ago by bedford2nowhere
Great for beginners and users alike
Lots of information and recipes to keep the new 'smoker' interested. Would recommend to anyone looking for information on what to cure or smoke in their smoker.
Published 7 months ago by M. G. Marinoni
Good
Really good guide to the history of smoking and cooking this way. Well worth getting if you have a smoker.
Published 9 months ago by NHVFood
Home Smoking & Curing
Good clearly written book full of practical advice. Being too lazy to build an adequate smoker I have decided to buy ready smoked products.
Published 13 months ago by Pip
Home Smoking and Curing
A very good basic book, writen clearly so is easy to follow. I have made Kippers , smoked salmon and smoked bacon.Delcious !!!!!!!
Published 14 months ago by RichardP
Home smoking & curinmg
Useful book to help you set up your own home smoker. Gives clear guideline on curing and smoking times. Read more
Published 17 months ago by chris.booth
Holy smoke!
Detailed in every way from building your own smoker to types of wood;however Scandinavia based+assumes wood types availiable everywhere...........
Published 18 months ago by Rosario
Absolutely practical
I bought this book ten years ago when I was living in Lesotho and catching a fair number of trout in the summer months. Read more
Published 19 months ago by Mike Daplyn
Excellent Home Smoking Guide
My girlfriend and I have recently taken up fishing quite seriously and anticipating a glut of mackerel (so far still anticipating! Read more
Published 19 months ago by Gothik75
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