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The author provides you with a look of old curing and smoking methods as opposed to the modern hype about the ill effects of salt. He talks about cured fish, dry curing all types of meat, building several types of smokehouses for cold smoking fresh fish, meat, wild game and fowl. Most meat smoking today is hot smoking at temperatures over 120 degrees. This book offers a wealth of information as well as delicious recipes about cold smoking and curing. Hard to come by information now easily available. Soft cover book with 149 pages. by A.D. Livingston
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