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Smoking, brining, potting, drying and other traditional methods of preserving meat, fish and game at home.
By Ann Cliff
The ancient art of preserving meat developed of thousands of years before the modern era of refrigeration. More than a means of making food last, it has found varied cultural expression in many delicious products we are lucky enough to have inherited. This inheritance is particularly relevant today to people – interested in sourcing their own meat and in knowing its provenance; and keen to have their pantry products with the wonderful textures and flavours we enjoyed before current factory-processing practices.
(133 pages, paperback, Australia)