Home Book of Smoke Cooking Meat, Fish and Game

Home Book of Smoke Cooking Meat, Fish and Game

by Jack Sleight, Raymond Hull
     
 

Get more flavor from pork, cheese, fish, wild game, shellfish, and poultry. Add the unusual home-cured, smoke-cooked taste sensation to foods like these -

  • smoked cheese
  • tangy smoked oysters
  • smoked garlic bread
  • quick smoked beef jerky
  • summer sausage
  • smoked fish and cheese dip
  • hot smoked shrimp
  • smoked liver paste
  • smoked fish
See more details below

Overview

Get more flavor from pork, cheese, fish, wild game, shellfish, and poultry. Add the unusual home-cured, smoke-cooked taste sensation to foods like these -

  • smoked cheese
  • tangy smoked oysters
  • smoked garlic bread
  • quick smoked beef jerky
  • summer sausage
  • smoked fish and cheese dip
  • hot smoked shrimp
  • smoked liver paste
  • smoked fish
  • smoked blueberries

plus smoked beef, turkey, ham - any recipe yopu like! - and home-built smoking skills for making brines, storing salt, dry curing, menus, canning and storing smoked foods.

Product Details

ISBN-13:
9780515036381
Publisher:
Penguin Group (USA) Incorporated
Publication date:
06/28/1975

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