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Mastering the craft of smoking food

Author: Warren R Anderson
Publisher: Short Hills, NJ : Burford Books, ©2006.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the owrkshop by following the detailed instructions provided in this book.  Read more...
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Warren R Anderson
ISBN: 1580801358 9781580801355
OCLC Number: 62381382
Notes: Includes index.
Description: 319 pages : illustrations ; 23 cm
Contents: Chapter 2 Smokers and Smoker Temperatures 13 --
Chapter 3 Wood for Smoke and Fuels for Heat 57 --
Chapter 4 Additional Equipment 71 --
Chapter 6 Health Matters 103 --
Chapter 7 Curing and Marinating 115 --
Chapter 8 Techniques 135 --
Chapter 9 Smoking Red Meat 147 --
Chapter 10 Smoking Poultry and Wildfowl 181 --
Chapter 11 Fish and Other Aquatic Creatures 211 --
Chapter 12 Sausage 249 --
Chapter 13 Miscellaneous Smoked Foods 287 --
Appendix 1 Spices, Herbs, and Seasonings 297 --
Appendix 2 Fahrenheit-Celsius Conversion Table 301 --
Appendix 3 Brine Tables 302 --
Appendix 4 Weight and Volume Conversion Tables 304 --
Appendix 5 Equipment and Supply Resources 307 --
Appendix 6 Cooking Chart 311.
Responsibility: Warren R. Anderson.
More information:

Abstract:

"Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the owrkshop by following the detailed instructions provided in this book. Many of the techniques discussed here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results"--Back cover.

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