Smoking Food: A Beginner's GuideIn Smoking Food, Chris Dubbs and Dave Heberle assure us 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. 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. |
Contents
Chapter II | 9 |
Chapter III | 29 |
Chapter IV | 45 |
Chapter V | 63 |
Chapter VI | 77 |
Chapter VII | 99 |
Chapter VIII | 109 |
Chapter IX | 125 |
Chapter X | 137 |
Recipes | 145 |
Troubleshooting Your Smoking Problems | 161 |
Tips on Handling Game Meat | 169 |
Glossary of Terms | 175 |
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Common terms and phrases
½ cup ¼ cup ¼ teaspoon allow allspice animals bacon basting bay leaf beef black pepper breadcrumbs brine brine cure celery Chapter cheese chicken chopped cloves cold smoking cold-smoke cooking oil curing and smoking curing meat cut of meat dried dry cure dry-cure dry-cure mix electric smoker fillets four hours game meat garlic powder giblets hard cured heat hot smoking inch ingredients jerky juice keep lean marinades meat thermometer metal minutes mixture moisture monosodium glutamate nuts onion powder oregano oven oysters paprika parsley pieces pork potatoes poultry preparation preserve racks recipes refrigerator remove roast salmon salt flavor saltpeter sauce sausage seasoned salt serve shrimp skillet skin slices small game smok smoke flavor smoke-cook smoked fish smoked food smokehouse smoker temperatures soak spices Sprinkle steaks stir storage strips stuffing surface Tabasco sauce tablespoons taste teaspoon pepper teaspoon salt tender turkey vegetable oil whole bird wood wrap