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Make your own bacon and ham and other salted, smoked and cured meats
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There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
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A competitively priced and authentic guide to preserving meat at home.

About the Author

Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio`s Gardener`s Question Time, he also writes a regular gardening column for The Daily Mirror as `Mr. Digwell` and has contributed to countless gardening and cookery magazines.

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