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| The Art of Smoking Food | |
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| The Joys of Smoke Cookery and Smoke Curing | |
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| Conservation | |
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| Economy | |
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| Fine Flavor | |
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| Personal Satisfaction | |
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| History of Smoke Cookery and Smoke Curing | |
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| The Smoking Process | |
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| Composition of Smoke | |
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| Effects of Smoke on Protein Foods | |
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| A Warning | |
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| Record Keeping | |
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| Equipment for Home Smoking | |
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| Basic Elements | |
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| A Source of Smoke | |
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| An Area to Confine the Smoke | |
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| Racks or Hooks | |
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| A Draft | |
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| A Supplementary Source of Heat | |
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| Homemade Smoke Ovens | |
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| Wheelbarrow | |
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| Box | |
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| Branches | |
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| Plywood: Folding Model | |
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| Shed | |
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| Refrigerator | |
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| Stove | |
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| Barrel | |
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| Barrel and Box | |
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| Masonry | |
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| Cement Blocks | |
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| Commercially-Made Smoke Ovens | |
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| Portable Metal | |
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| Portable Ceramic | |
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| Built-in Metal | |
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| Other Equipment | |
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| Cutting Equipment | |
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| Brining Containers | |
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| Oil | |
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| Non-stick Spray | |
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| Brushes | |
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| Scales | |
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| Thermometers | |
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| Extra Racks | |
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| Gloves | |
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| Sausage Equipment | |
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| Refrigerator | |
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| Fuel | |
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| Hardwoods | |
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| Which Hardwood? | |
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| Preparing the Wood | |
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| Charcoal | |
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| Starting A Fire | |
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| The Key to Good Flavor: Brines and Seasonings | |
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| Salt | |
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| Flavoring | |
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| Dehydration | |
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| Preservation | |
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| Improved Appearance | |
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| Purchasing Salt | |
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| Storing Salt | |
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| The Strength of Brine | |
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| Measuring Salt | |
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| Water | |
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| Other Ingredients | |
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| Correct Use of Brines | |
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| Containers | |
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| Immersion | |
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| Overhauling | |
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| Temperature | |
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| Time | |
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| After Brining | |
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| Basic Fish Brine | |
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| Brine for Octopus or Squid (Ink Fish) | |
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| Dry Cure for Fish | |
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| Spiced Dry Cure for Fish | |
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| Sweet Pickle Brine for Meat | |
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| The Brine Pump | |
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| Filling the Pump | |
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| Injecting the Brine | |
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| Quantities | |
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| Cleaning the Pump | |
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| Dry Cure for Meat | |
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| Basic Seasoning | |
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| Seasoning for Cured Meats | |
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| Smoked Salt | |
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| Smoking Butcher's Meat | |
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| No-Smoke Roasting | |
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| Oven Temperatures | |
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| A Useful Precaution | |
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| How Much is Enough? | |
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| Basting | |
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| Storage of Smoked Meats | |
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| Plain Smoked Meats | |
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| Beef, Lamb, Pork Roasts | |
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| Steaks | |
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| Pork Chops or Spareribs | |
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| Spareribs and Sauerkraut | |
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| Meat Balls, Meat Loaf | |
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| Hearts | |
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| Hamburgers | |
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| Ground Beef | |
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| Cold Meats, Sausages, Etc. | |
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| Cured Smoked Meats | |
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| Beef Ribs | |
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| Corned Beef | |
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| Rolled Roast | |
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| Cured Tongue | |
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| Cured Hearts | |
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| Peruvian Cured Hearts | |
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| Kidneys | |
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| Jerky | |
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| Jerky: Quick Method | |
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| Smoked Cured Beef | |
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| Sleight's Special Beef Sandwich | |
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| Dry Curing | |
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| Quantities | |
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| Application | |
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| Modifications | |
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| Bacon and Ham | |
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| Strong Cure Bacon | |
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| Old-style Ham | |
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| Smoked Poultry and Game Birds | |
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| Chicken | |
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| Splitting | |
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| Seasoning | |
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| Smoking | |
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| Use of Ordinary Oven | |
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| Serving and Storage | |
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| Reheating | |
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| Smoked Turkey | |
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| Seasoning | |
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| Smoking | |
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| Use of Ordinary Oven | |
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| Serving and Storage | |
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| Smoked Duck and Goose | |
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| Plucking | |
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| Hot Smoking Process | |
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| Cold Smoking Process | |
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| Serving and Storage | |
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| Game Birds | |
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| Preparation | |
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| Seasoning, Serving, Etc. | |
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| Brine-Curing Poultry and Game Birds | |
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| Procedure | |
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| Special Marinated Chicken Wings | |
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| Smoked Livers, Hearts, Gizzards | |
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| Scalding | |
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| Seasoning | |
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| Smoking | |
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| Oiling | |
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| Cured Hearts, Gizzards | |
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| Marinated Livers, Hearts, Gizzards | |
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| Special Dishes with Smoked Liver | |
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| Smoked Liver Stuffed Eggs | |
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| Smoked Liver Paste | |
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| Smoked Pate De Foie Gras | |
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| Smoking Wild Game | |
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| In the Field | |
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| Promptness, Cleanliness | |
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| Smoking | |
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| Cured Smoked Venison | |
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| Fat Content | |
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| Dry Curing | |
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| Serving | |
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| Modifying Recipes | |
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| Small Game Animals | |
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| Jerky | |
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| Hearts | |
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| Tongues | |
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| Smoked Fish and Shellfish | |
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| Handling Fish | |
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| Treat Fish with Care | |
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| Keep Fish Cool | |
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| Cleaning Fresh-caught Fish | |
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| Storing Unprocessed Fish | |
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| Splitting and Filleting | |
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| Storage of Smoked Fish | |
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| Drying | |
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| Smoke Oven Operation for Fish | |
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| Fish with Heads On | |
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| Split Fish | |
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| Fillets | |
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| Turning | |
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| A Harmless Phenomenon | |
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| Smoking Times and Temperatures | |
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| Basting | |
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| Extra Seasoning | |
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| Brine Process | |
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| Time of Brining | |
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| Time of Smoking | |
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| Brine Cure-Hot Smoking | |
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| Cleaning | |
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| Trimming and Cutting | |
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| Brining | |
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| Rinsing, Drying | |
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| Smoking | |
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| Storage | |
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| Salmon | |
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| Eels | |
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| Octopus | |
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| Oysters | |
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| Clams | |
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| Squid | |
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| Shrimp, Prawns, Crayfish (Crawfish) | |
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| Brine Cure-Cold Smoking | |
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| Kippered Herring | |
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| Dry Cure Process | |
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| Dry Cure, Hot Smoke | |
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| A Special Cure for Salmon | |
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| Hawaiian Style Salmon | |
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| Dry Cure, Cold Smoke | |
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| Red Herring | |
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| Yarmouth Bloater | |
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| Baking in the Smoke Oven | |
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| Tasty Fish Dishes | |
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| Smoked Fish Cakes | |
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| Smoked Fish Chowder | |
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| Smoked Shrimp Cheddar Casserole | |
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| Smoked Fish Sandwich Spread | |
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| Smoked Fish and Cheese Dip | |
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| Special Smoked Fish Sandwich | |
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| Sausages | |
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| Summer or Winter? | |
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| Grinders | |
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| Stuffers | |
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| Casings | |
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| Using Sausage Casings | |
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| Preparing the Casings | |
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| Before Stuffing | |
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| Stuffing | |
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| Closing | |
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| Smoking | |
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| Experimentation | |
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| Summer Sausage | |
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| Ingredients | |
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| Curing the Beef | |
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| Mixing the Ingredients | |
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| Grinding | |
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| Final Seasoning | |
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| Stuffing | |
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| Hanging | |
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| Smoking | |
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| Maturing | |
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| Storing | |
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| Serving | |
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| Further Tips | |
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| Variations | |
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| Summer Sausage-Dry Cure | |
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| Ingredients | |
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| Mixing the Ingredients | |
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| Curing, Final Seasoning, Etc. | |
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| Salami | |
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| Ingredients | |
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| Mixing and Grinding | |
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| Seasoning, Stuffing and Hanging | |
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| Smoking | |
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| Storage and Serving | |
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| Maintaining Freshness | |
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| Variations | |
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| Breakfast Sausage | |
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| Ingredients, Grinding and Seasoning | |
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| Stuffing and Smoking | |
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| Storing and Serving | |
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| Other Notes | |
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| Special Sausage Sandwich | |
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| Miscellaneous Delicacies | |
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| Smoked Cheese | |
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| Smoked Nuts | |
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| Smoked Seeds | |
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| Smoked Eggs | |
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| Smoked Frog's Legs | |
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| Smoked Blueberries | |
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| Garlic Bread | |
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| Canning Smoked Food | |
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| Canning Techniques | |
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| Sterilization | |
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| Liquid Contents | |
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| Testing | |
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| Big-Scale Production | |
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| Equipment | |
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| Smoke Oven | |
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| Refrigeration | |
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| Other Equipment | |
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| Materials | |
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| Records | |
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| Economy | |
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| Menu Planning | |
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| Marketing | |
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| Appendix | |