Meat Smoking and Smokehouse Design
Most books on smoking provide only some basic information and are then filled with recipes; this book is the reverse, scientific information and theory as it applies to the smoking of meat and a few recipes that you can start one. While different recipes are usually put in the spotlight, the authors' opinion is that the technical know-how behind the preparation of meat and sausage is much more important.
There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections about the design of the smokehouse include more than 200 construction diagrams and photographs that cover the best known methods: masonry, portable, wood, concrete and drum smokers. After reading this book, a reader fully understands what may be expected of a particular smoker and how he can build one that meets his individual needs. The book benefits both the serious smoker and the beginner.
Specifications:
| Language: | English |
| Pages: | 340 |
