This book starts with building a smokehouse using a refrigerator, boxes, a shed, or a barrel. The author covers brining and pumping meat, the various woods to use for smoke flavoring, smoking hams, bacon and fish, hot and cold smoking, dry curing, temperatures, and sausage recipes are included. It's an excellent choice for anyone who wants to learn the art of smoking. Soft cover book with 160 pages.

by Jack Sleight & Raymond Hull