The Quick and Easy Art of Smoking Food: Updated for the 90's
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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SMOKERS AND THEIR FUELS
EQUIPMENT AND MATERIALS
CURES AND MARINADES
SMOKING FISH AND SEAFOOD
SMOKING BUTCHER MEAT
allow allspice amount animals bacon basting bay leaf beef black pepper breadcrumbs brine brine cure butter cheese chicken chopped cloves cold smoking cold-smoke cooking oil cured and smoked cut of meat dried dry cure dry-cure mix eggs electric smoker fillets four hours fully cooked game meat garlic powder giblets hard-cured heat hot smoking inch ingredients jerky juice keep lean liver marinades meat thermometer metal minutes mixture moisture monosodium glutamate nutmeg nuts onion powder oregano oven oysters paprika pieces plate pork potatoes poultry preparation preserve racks recipes refrigerator remove roast salmon salt flavor saltpeter sauce sausage seasoned salt serve shrimp simmer skillet skin slices small game smok smoke flavor smoke-cook smoked fish smoked food smoked meat smokehouses smoker temperatures soak spices Sprinkle steaks stir storage strips stuffing surface Tabasco sauce tablespoons taste teaspoon teaspoon pepper teaspoon salt tender thin turkey vegetable oil whole bird wood wrap