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Curing and Smoking Poultry Meat
EB1660
Author(s):
Jan R. Busboom
Explains how to cure and smoke chicken, turkey, and other poultry. Includes instructions brining, liquid smoke, and natural smoking processes.
Publisher:
WSU Extension Publications
Published:
October 1997. 4 pages.
In Stock
Purchase:
Free Download:
Price:
$1.00
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