The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More (Joy of Series)

I made a reckless declaration that I was going to smoke a couple of ducks for our Xmas lunch - and when afterwards thinking this through, sought reassurance with this inexpensive Kindle download, to make sure there wouldn't be an outbreak of food poisoning, what with it being the holiday and A&E units probably could do without more grief. I understand what other reviewers have said about the American bias of the book, but once I got past that I can't fault it for its basic principles, though admittedly the assumption that you need to smoke (a) meat that you've personally killed, and (b) enough to feed the population of a small city - also needs factoring in. So in conclusion, if you're serious about this and need a bit of hand holding, there are better, more UK centric books you need to be reading. If, like me, you're basically slow cooking joints, poultry, steaks etc, in a smoke-filled kettle barbecue, then this book gives you a reasonable basis for working out times and temperatures for the perfect result.

Something that has interested me for some time. Still trying to get to grips with what it says to do but would say that it is a book I would recommend.

Has more to do with mentioning product to do it with than how to do it. Also very USA based.

This book is primarily aimed at the American market. Many of the ingredients and grills etc are sadly unavailable in UK however there are plenty of tips ,ideas and recipes to get started with.

Useful book but would require me to convert measurements .good book for newcomer to curing like me ,wrote could be a little more conversational,tends to turn into a list of recipes with no general info in between