Mastering the Craft of Smoking Food

Overview

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the workshop by following the detailed instructions provided. Many of the techniques discussed here are unique to the author, covered in no other book. These techniques allow...
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Mastering The Craft Of Smoking Food

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Overview

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the workshop by following the detailed instructions provided. Many of the techniques discussed here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
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Editorial Reviews

Publishers Weekly
Anderson, a self-taught food-smoking "hobbyist," is enthusiastic about his subject, but his exhaustive tome suffers from an excess of explanation. Clear to the point of stating the obvious (e.g., "oven mitts... are very useful for handling things such as hot smoker racks"), his descriptions of techniques are redundant and read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. In the first half of the book, the author defines smoking, explains the difference between hot and cold smoking, describes a variety of smokers and covers food safety and equipment. The book's second half is more enticing: it includes useful information on curing and brining meat (to enhance flavor); recipes and techniques for preparing such dishes as Peking-Style Chicken, Golden Goose, Lamb Ham, Scotch-Style Smoked Salmon, and Italian Shrimp-Marinated; and a chapter on making sausage. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs. But for those who plan to make a habit of smoking food, Anderson delivers. 24 b&w photos, 24 line drawings. (Apr.) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781580801355
  • Publisher: Burford Books
  • Publication date: 2/25/2006
  • Pages: 320
  • Sales rank: 485,546
  • Product dimensions: 6.15 (w) x 9.11 (h) x 0.79 (d)

Meet the Author

Warren R. Anderson is a food enthusiast and long-time food smoker. He lives in Aloha, Oregon.
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