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Authors: Scott & Tiffany Haugen
This book is filled with 54 wet and dry brine recipes, including: sweet teriyaki, tropical tang, extra hot habenero, sweet & simple, chardonnay splash, spicy sweet, triple pepper, and many, many more. They also share great tips on different smoking woods to use, preparation prior to smoking your fish, canning smoked salmon, their favorite recipes using smoked salmon, and a section on troubleshooting meant to answer basic questions.
If you like smoked salmon, you need this book.
6 x 9 Inches, 96 Pages, All Color
Published June 2005 |
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