Curing and Smoking Poultry
dc.contributor.editor | JW | |
dc.creator | Denton, James H. | |
dc.date.accessioned | 2009-07-20T22:45:44Z | |
dc.date.available | 2009-07-20T22:45:44Z | |
dc.date.issued | 1999-11-10 | |
dc.identifier.other | L-1664 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/87402 | |
dc.description | 4 pp., 2 tables | en |
dc.description.abstract | Cured and smoked poultry is a taste-tempting treat. Easy directions lead the reader step-by-step through the process of selecting poultry, preparing and injecting the brine, soaking and draining the carcass, and smoking the poultry. | en |
dc.language | en_us | |
dc.relation.ispartof | Texas FARMER Collection | en |
dc.subject | Preparation | en |
dc.subject | Birds | en |
dc.subject | Poultry | en |
dc.title | Curing and Smoking Poultry | en |
dc.type | Article | en |