The Smoked-Foods Cookbook

Master the art of smoking meat with proven brining, curing, and injection techniques. This hardcover guide delivers brine recipes, detailed smoking time tables, and diverse recipes for sauces, game, fish, cheese, and sausages. Learn proper smoking methods for each food type, essential equipment setup, and food safety practices for handling bacteria.

Key Features:

- Comprehensive brining and curing techniques with full recipes
- Smoking time tables and temperature guides
- Sausage-specific smoking instructions
- Game, fish, and cheese smoking methods
- Sauce recipes and flavor combinations
- Food safety and bacteria management
- 216 pages of hardcover instruction

Product Details:

- Authors: Lue & Ed Park
- Publisher: Stackpole Books
- Publication: 1992
- Format: Hardcover, 6.1 x 0.9 x 9.1 inches
- Language: English