Smoking Food : The Ultimate Beginner's Guide.

ISBN:

9781628730685

Title:

Author:

Dubbs, Chris.

Personal Author:

Dubbs, Chris.

Physical Description:

1 online resource (205 pages)

Contents:

Front Cover -- Half-Title Page -- Title Page -- Copyright Page -- Contents -- Chapter I Introduction -- Chapter II Smokers and Their Fuels -- Chapter III Equipment and Materials -- Chapter IV Cures and Marinades -- Chapter V Smoking Fish and Seafood -- Chapter VI Smoking Butcher Meat -- Chapter VII Smoking Poultry -- Chapter VIII Smoking Wild Game -- Chapter IX Making and Smoking Sausage -- Chapter X Smoking Cheese, Nuts, and Eggs -- Appendices -- Recipes -- Troubleshooting Your Smoking Problems -- Spices, Herbs, and Blends -- Tips on Handling Game Meat -- Glossary of Terms -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Heberle, Dave.

Marcinowski, Jay.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

New York :

Skyhorse Publishing Company, Incorporated,

2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.49	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Everything you need to know about home smoking!

In Smoking Food , Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials--and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles.

Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include:
Slow-smoked salmon Hot-smoked shrimp Pastrami Country-style bacon Wine-marinated rabbit Firecan turkey Summer sausage Smoked cheese Smoked nuts Jerky Chowders Stuffing Vegetables And more!
With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.

Author Notes

Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking.