Make your own bacon and ham and other salted, smoked and cured meats
Author: Paul Peacock
ISBN: 9781845285920
Publisher: Little Brown
Year first published: 13 Dec 2016
Pages: 208
Format: Paperback / softback
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.
ISBN: 9781845285920
Publisher: Little Brown
Year first published: 13 Dec 2016
Pages: 208
Format: Paperback / softback
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.
