The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan's expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style. No expensive equipment is required to get started: all you need is an oven or a barbecue! Includes full instructions for indoor hot and cold smoking methods, plus a guide to building your own outdoor smoker - from an easy-to-make cardboard box cold smoker to barbecue-friendly designs.