Smoking For Pleasure

Smoking for PleasureLong before man discovered the sustenance-preserving qualities of the refrigerator, smoke was used to cure fish such as sprats and salmon as well as the flesh of beef and boar and buffalo. Today, we savor smoked frogs' legs, smoked ring-necked pheasant, smoked mussels, smoked capon, smoked Rock Cornish game hen, smoked gruyère cheese, and hundreds of other smoked savories, but for smoke's own delicious sake rather than merely to keep the larder full.Many of the great old smok...