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Paul David Tripp
I'll be talking about this book for years to come
5-point type
Full color
Author: Donald Reavis
Curing and Smoking Fish AUTH-9803560 Paul David TrippCuring and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with
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