Make your own bacon and ham and other salted, smoked and cured meats
Paul Peacock
Make your own bacon and ham and other salted, smoked and cured meats
Paul Peacock
There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
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