Smoking Salmon and Trout Plus Pickling, Salting, Sausaging and Care
Product ID: 66211428
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The classic, definitive guide to smoking salmon and trout. Professional food scientist Jack Whelan provides authoritative information and over 400 howto drawings and photographs. This book is the result of the author's years of research into commercial preserving and processing of fish and years of adapting proven methods for easy home use.
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