The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More

Enjoyed very much, very good overview of the processes for the home user. I never knew curing was so simple or I would have done it decades ago, my side bacon and back bacon turned out superbly the first time, I have never tasted bacon this good in my life. Everyone I shared it with said the same. I used all of the mentioned premixed cures and played with them adding maple sugar or maple syrup or both and Bradley's additional seasoning recipe added to the cure, and they all came out great so that choosing which recipe to keep as my go to was very very difficult but they all where hands down better than store bought. I did find that he copied and pasted a lot of the recipes and information from the manufactures sites, however it does put it all in one place and you don't have to google all over the place to find the information. I would recommend getting the book Charcuterie as an accompaniment the two go hand in hand with the latter having even more information in easy laymen terms and more recipes and different techniques laid out for the home kitchen.

Love this reference book. It leans towards the American consumer as it refers to some products that are not necessarily widely available outside the states. The information is useful. It is written in an easy to read/understand format with good illustrations. Informative and interesting.

It has some helpful tips

This introduction to smoking and curing is full of photos and some great basic information for the beginner. If you are interested in making your own bacon (super easy) or smoking a turkey (very tasty) this is a good place for you to get started.It is not an in-depth study of smoking and curing, to be sure. Other books go deeper into the chemistry, processes, and different smoking/curing approaches. But they are aimed at serious hobbyists or people considering smoked/cured meats as a business venture. For the guy or gal that wants to step up the flavor of food they make, not food they buy, this is a great little intro to the equipment and procedures used by most home smokers.I have both the hard copy and the kindle versions. Either works quite nicely and with Amazon's cloud reader, the less expensive Kindle version can work quite well if you don't mind reading it on your computer. I'll be using some of the recipes mentioned in the book.It is not the one and only book you will want on the subject, but it is a fine starter.

I bought the wrong book, but I'm glad I did. I guess I was really looking for a book about Charcuterie. What I learned in this book lays a great foundation for the things I will need to know to become a Charcutier.