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Posted March 29, 2013
I bought this book because it showed me the technical methods of
I bought this book because it showed me the technical methods of curing and smoking. The recipes are somewhat hard to follow but the measurements in metric weight takes all the guess work out of how much of what. I have used this book to make several types of sausage and they all turned out better than I expected.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.