Learn the art of smoke cooking with this practical guide that shows you how to build smokehouses using everyday items like refrigerators, boxes, sheds, or barrels. Discover techniques for brining, pumping, and dry curing meat, plus the best woods for flavoring. Covers both hot and cold smoking, ideal temperatures, and includes sausage and fish smoking recipes. Perfect for beginners and seasoned home smokers alike.
Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
Specs
- Author: Jack Sleight & Raymond Hull
- Format: Paperback
- Page Count: 160
- Publisher: Stackpole Books
- Publication Year: 1982
- Language: English
- Dimensions: 6 x 0.41 x 9 inches




























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