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Customer Review

on 6 January 2010
An excellent treatise on this art. Describes the importance of allowing the products to mature after processing, allowing flavour and salt levels to equalise.
Well illustrated with both photographs and line drawings. Written by a man who has spent his life curing and smoking meat products, he draws on his extensive experience and conveys this to the reader with a gentle and easy style. Superior to many of the books written by "hobbyists" on this subject, highly recommended.
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