Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design


By (author) Stanley Marianski, By (author) Adam Marianski, By (author) Robert Marianski

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  • Publisher: Bookmagic
  • Format: Paperback | 332 pages
  • Dimensions: 152mm x 226mm x 20mm | 440g
  • Publication date: 1 August 2009
  • ISBN 10: 0982426704
  • ISBN 13: 9780982426708
  • Edition: 3
  • Edition statement: 3rd
  • Illustrations note: black & white illustrations
  • Sales rank: 31,122

Product description

Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far 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 on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

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