The Quick and Easy Art of Smoking Food: Updated for the 90's

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Academic Learning Company LLC, 1991 - Cooking - 184 pages
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For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give foods that extra zest. But questions persist: "How long do you smoke for? What's the best type of wood to use? What's the difference between cold and hot smoking?" All the answers are in this ultimate how-to guide. Whatever the food or the type of smoker (electric or wooden), there's a detailed description that even beginners will easily follow. With useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat), this handy book transforms smoking into an art.
 

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Contents

INTRODUCTION
5
SMOKERS AND THEIR FUELS
13
EQUIPMENT AND MATERIALS
33
CURES AND MARINADES
47
Chapter V
59
SMOKING FISH AND SEAFOOD
65
SMOKING BUTCHER MEAT
79
SMOKING POULTRY
101
SMOKING WILD GAME
113
MAKING AND SMOKING SAUSAGE
131
SMOKING CHEESE NUTS AND EGGS
143
Troubleshooting Your Smoking Problems
163
Tips on Handling Game Meat
171
INDEX
179
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