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Meat Smoking and Smokehouse Design by Stanley Adam and Marianski. Most books on smoking just give some elementary information and then are filled with recipes; this US book provides scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner. Chapters are;
Technology of smoking
Curing and nitrates
Cooking
Food safety
Smoking meats and sausages
Smoking poultry
Smoking fish
Barbecuing and grilling
Wild games
Recipes
Smokehouse design
Smokehouse and the local law
Smokehouse construction photos

Softcover, 317 pages, 150mm x 230mm, b&w photos and drawings, brand new but corner creased. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon. Please click here to ask a question
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  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

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