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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  See also...  Plants of the Pacific Northwest, Interactive Keys and Color Photos (CD) More Info Our Price: $300.00  Berries for the Inland Northwest More Info Our Price: $6.00  The Pea and Lentil Cookbook-From Everyday to Gourmet More Info Our Price: $24.95

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