1 of 2 people found the following review helpful
This review is from: Home Smoking and Curing (Hardcover)
I bought this book ten years ago when I was living in Lesotho and catching a fair number of trout in the summer months. I found I could get oak sawdust in South African outdoor-goods stores so, following Erlandson's instructions, I built a half-scale classic 'ty bach' (privy-style) cold smoker which after a certain amount of trial and error would turn one-pound trout into rather nice 'deluxe kippers' that could be eaten without further processing. Smashing with a chilled dry white wine. I had also become addicted to kassler pork chops - a South African speciality - so I used to fill up with chops any spare space left by the trout. The really good thing for the absolute beginner (as I was) is that Erlandson takes it step by step, very clearly (especially the pre-smoking cure)and without mystification. My next project now I'm back in UK will be to convert a milking stall in a disused cow-byre into a smoker so that I can do sea fish.