With the invention of the tin can, freeze-drying,supermarkets, and microwaves, you might think that food preserved theold-fashioned way is no longer relevant to modern-day cooks and chefs. But theancient traditions of smoking and curing food are actually seeing something ofa resurgence these days, thanks to a growing back-to-basics movement and arenewed desire for simple, honest food. <p>This new addition to the Self-Sufficiencyseries includes information on the origins and history of smoke-curing, thebasic smoking process, raw materials, equipment, and storage. Also included are25 recipes for meat, game, fish, and shellfish. <em>Home Smoking and Curing</em> is a practical guide to retaining thesubtle flavors of your favorite foods, from simple smoked salmon to moreadventurous ideas like smoked mussels, sausage, and even salt-and-pepper smokedsquid. Home smoking and curing meat is all about bringing out thebest possible flavors in a healthy, natural way, and savoring it all the morebecause you prepared it yourself. Preserving food is actually surprisinglysimple; all it takes is some basic equipment and a little bit of organization.</p><p>The informative writing, straightforward instructions, andclassic illustrations make <em>Home Smokingand Curing</em> the perfect handbook for anyone looking to make their own smokedand cured products.  </p>