Home Smoking and Curing How to Smoke-Cure, Fish, Meat and Game

Keith Erlandson has had a varied and fascinating career, working as a gamekeeper, a professional gun-dog trainer and journalist. Erlandson brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse. He is now retired and lives near Llangollen in Wales, where he still writes for The Field and contributes on a weekly basis to The Shooting Times and The Countryman's WeeklyErlandson, Keith is the author of 'Home Smoking and Curing How to Smoke-Cure, Fish, Meat and Game' with ISBN 9780091890292 and ISBN 0091890292.