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Fish smoking a Torry kiln operator"s handbook by G. H. O. Burgess

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Published by H.M. Stationary Off.; [distributed by British Information Services, New York] in Edinburgh .
Written in English

Subjects:

  • Smoked fish.

Book details:

Edition Notes

At head of title: Ministry of Technology. Torry Research Station.

Statementby G. H. O. Burgess and A. McK. Bannerman.
ContributionsBannerman, A. McK., joint author., Torry Research Station.
Classifications
LC ClassificationsSH336.S6 B87
The Physical Object
Pagination44 p.
Number of Pages44
ID Numbers
Open LibraryOL4548595M
ISBN 100114902976
LC Control Number77016882
OCLC/WorldCa113665

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  From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' — how to choose a smoker among the various models available /5(10). Curing and Smoking (Firefly Books, ), by Dick and James Strawbridge, offers encouragement and practical instruction on how to transform fresh meats, fish, seafood and even eggs and cheese into. This 5- to 8-pound flat-cut brisket is rubbed down with spices and then smoked for 5 to 7 hours over hickory or oak for maximum, true barbecue flavor. Get the Recipe: Oklahoma Joe's Smoked Brisket. - Explore truckermom26's board "Big Chief Smoker recipes " on Pinterest. See more ideas about Smoked salmon recipes, Recipes, Smoked fish pins.

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