SMOKING FOOD: A BEGINNER'S GUIDE. By Chris Dubbs and Dave Heberle.

(2008) 1st edition reprint. 8vo paperback (153 x 230mm). Pp185. Colour photographs and b/w illustrations, bibliography.

A good practical guide (at a bargain price!) to smoking all sorts of fish, birds and mammals. Includes building smokers, fuels, preservatives including healthier alternatives to traditional substances, safe meat handling, "making brines, marinades, cheeses, appetizers, soups and main dishes." Over a hundred recipes. Sausage making, cheese smoking, elk, moose, raccoon, deer, bear, rabbit, squirrel, opossum, woodchucks, muskrat, grouse, pheasant, wild turkey, dove, quail, duck, goose, fish of various types, and much else besides.