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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...  Beef Management Calendar 2009 More Info Our Price: $5.00  Roots, Shoots, Buckets & Boots More Info Our Price: $13.95  Landscape Plants for the Inland Northwest More Info Our Price: $10.00

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