Description
In Smoking Food, Chris Dubbs and Dave Heberle assure that smoking is an art, not a science and they fearlessly reveal that art’s essentials-and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite and thoughts on safely handling meat. Recipes include:
Slow-smoked salmon
Hot-smoked shrimp
Pastrami
Country-style bacon
Wine-marinated rabbit
Firecan turkey
Summer sausage
Smoked cheese
Smoked nuts
Jerky
Chowders
Stuffing
Vegetables
With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups and main dishes, Smoking Food is an invaluable resource for the home smoker.
Specifications
Authors: Chris Dubbs and Dave Heberle
Published Date: October 1, 2019
Pages: 192 Pages
Format: Paperback
Dimensions: 7.5″ x 9″
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