Fumigation

Smoking is a tradition-rich process that is primarily used to preserve meat and fish, and it also gives the meat to be smoked a special flavor. From this book, beginners can get answers to all the essential questions about hot and cold smoking, equipment from a simple incense barrel to an improved incense burner or incense chamber, and the right wood and shavings to smoke, how to dispense fire. The author, of course, does not forget the essence of smoking either; we find excellent recipes for making a variety of meats, sausages and fish. Finally, it’s about pickling, seasoning, stacking, and proper smoking.