Curing and smoking are two of the best ways to preserve and enjoy meat, fish, and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with, and often the quality is questionable. So take control, and do it yourself. Nothing could be better than sitting down to dine on luxury, made-at-home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings, and even smoke delicate meats and seafood on your stovetop with scented teas and rice. With a how-to guide on.
libro Curados y ahumados/Cured and Smoked gratis
Curados y ahumados/Cured and Smoked libro Dick Strawbridge
Curados y ahumados/Cured and Smoked pdf Dick Strawbridge
libro Curados y ahumados/Cured and Smoked pdf
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