Product Ref: HK03
Small Stainless Steel Hot Smoker for outside use. Besides your Smoker, you need methylated spirit and a supply of special wood dust to get started. 30 x 28 x 15 cm high
Product Ref: DP205
Complete with instructions 320 mm x 270mm
Product Ref: HK08
For Cold Smoking
Product Ref: HK09
For Cold Smoking , 80% Oak & 20% Beech
Product Ref: 1!BV166
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. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike. Paperback 144 pages
Product Ref: 1!BV292
This book guides you through getting started, detailing the materials needed, giving step-by-step instructions for making ham, bacon, salt beef and cured fish as well as cheese, poultry and other foodstuffs. It covers hot and cold smoking including building simple smokers with everyday equipment for domestic use as well as more adventurous units for small-scale commercial production. It gives guides on smoking bacon, ribs and other cuts, fish, sausages and cheese. In addition it gives useful tips and advice on selling, slicing and serving as well as recipes for cure mixes and a useful resource section.Softback 156 pages
