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".
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"Full of detailed advice" ( Independent on Sunday)From the Publisher:
A fully revised edition of this classic guide to smoking fish, meat and game.
"About this title" may belong to another edition of this title.
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800917782551.0