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Home Smoking and Curing: How You Can Smoke-cure, Salt and Preserve Fish, Meat and Game [Paperback]

Keith Erlandson
4.0 out of 5 stars  See all reviews (55 customer reviews)

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Hardcover 7.00  
Paperback 9.15  
Paperback, 4 Feb 1993 --  

Book Description

4 Feb 1993
The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily. Former gamekeeper Keith Erlandson contributes regular articles to the "Irish Hunting, Shooting and Fishing Magazine" and writes a monthly column for "Shooting Times".


Product details

  • Paperback: 120 pages
  • Publisher: Ebury Press; 4th Revised edition edition (4 Feb 1993)
  • Language: English
  • ISBN-10: 0091778255
  • ISBN-13: 978-0091778255
  • Product Dimensions: 21 x 13.2 x 1.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: 849,582 in Books (See Top 100 in Books)

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Product Description

Review

"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
133 of 133 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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70 of 70 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.
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29 of 29 people found the following review helpful
4.0 out of 5 stars Newbie to smoking food 18 Mar 2009
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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7 of 7 people found the following review helpful
5.0 out of 5 stars Home Smoking and Curing 13 Feb 2009
By IT Guru
Format:Hardcover
An excellent concise book that is a must have for anyone considering trying their hand at home smoking or curing.
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6 of 6 people found the following review helpful
5.0 out of 5 stars GR8 Book 7 Oct 2009
Format:Hardcover
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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3 of 3 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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2 of 2 people found the following review helpful
4.0 out of 5 stars Good 17 Aug 2011
By NHVFood
Format:Hardcover
Really good guide to the history of smoking and cooking this way. Well worth getting if you have a smoker.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Home smoking & curinmg 28 Dec 2010
Format:Hardcover
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 Five Stars
Excellent book
Published 9 days ago by miah tonkin
3.0 out of 5 stars Three Stars
Not as good as I had hoped but still usefull
Published 18 days ago by bruce
5.0 out of 5 stars good information for your smoker
This is really good information for your smoker. I love it !
Published 29 days ago by Mr. Alan W. Denton
5.0 out of 5 stars Five Stars
very good
Published 1 month ago by william abbott
5.0 out of 5 stars Home smoking
Lots of useful information although mostly about commercial smoking the details of equipment used is useful general information for use if making your own smoker
Published 2 months ago by geoffrey cage
3.0 out of 5 stars Clear and knowledgeable advice
For me this did not excite. Whilst it is a good book for those needing advice on the subject, my own assumption before purchase was that curing and smoking were methods of... Read more
Published 3 months ago by Cmmdrdata
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 months 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 5 months 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 5 months 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 5 months ago by S.G.A.Tallowin
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