This comprehensive cookbook teaches you how to prepare meat for smoking using brines, cures, marinades, and injection techniques. Includes brine recipes, brining times, smoking time tables, and a wide variety of recipes for sauces, game, fish, cheese, and sausages. Learn how to smoke each type properly, understand the equipment involved, and stay safe by recognizing and managing harmful bacteria. A must-have for anyone serious about smoked foods.
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: Lue & Ed Park
- Format: Hardcover
- Page Count: 216
- Publisher: Stackpole Books
- Publication Year: 1992
- Language: English
- Dimensions: 6.1 x 0.9 x 9.1 inches