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Meat Smoking and Smokehouse Design
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Manufacturer: Outskirts Press
List Price: $19.95
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You Save: $ 19.95 ( 100% )
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Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.
PRODUCT DESCRIPTIONS:
Binding: Paperback
EAN: 9781598003024
ISBN: 159800302X
Label: Outskirts Press
Manufacturer: Outskirts Press
Number Of Items: 1
Number Of Pages: 308
Publication Date: 2006-03-26
Publisher: Outskirts Press
Studio: Outskirts Press
SIMILAR ITEMS:
• Charcuterie: The Craft of Salting, Smoking, and Curing
• Home Production of Quality Meats and Sausages
• Great Sausage Recipes & Meat Curing: 4th Edition
• Build a Smokehouse: Storey Country Wisdom Bulletin A-81
• The Art of Making Fermented Sausages
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