Meat Smoking [NOOK Book]

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NOOK Book (eBook)
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Overview

Meat Smoking is a full color version of the first half of the best-selling book Meat Smoking and Smokehouse Design. The paperback edition contains over 300 photos and drawings and it would result in an enormous file if they were converted to color. To keep the size of the file within accepted limits, the book has been modified and broken up into two separate ebooks: 1. Meat Smoking and 2. Smokehouse Design.
Meat Smoking is a comprehensive one volume reference on smoking meats and sausages at home. It contains over 100 color photos and illustrations.
Most books on smoking just give some elementary information and then are filled with recipes; this book is...
See more details below

More About This Book

Overview

Meat Smoking is a full color version of the first half of the best-selling book Meat Smoking and Smokehouse Design. The paperback edition contains over 300 photos and drawings and it would result in an enormous file if they were converted to color. To keep the size of the file within accepted limits, the book has been modified and broken up into two separate ebooks: 1. Meat Smoking and 2. Smokehouse Design.
Meat Smoking is a comprehensive one volume reference on smoking meats and sausages at home. It contains over 100 color photos and illustrations.
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. This is a book that will take some careful thought and study. 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. There are extensive discussions of curing as well as the particulars about smoking sausages, meat, fish, poultry and wild game.
In Meat Smoking readers are provided with detailed information about how to apply cures and make brines, smoke meats, poultry, game and fish, barbecue meats, and create your own recipes without adding chemicals.
The book will benefit the serious smoker as well as the beginner.

Editorial Reviews

Len Poli
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking. Especially liked the theory on combustion as it applies to smoking. As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone...
Othmar Poli
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking. Especially liked the theory on combustion as it applies to smoking. As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone...
More Reviews (1) Fewer Reviews
Othmar Vohringer
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking. Especially liked the theory on combustion as it applies to smoking. As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone...

Product Details

  • BN ID: 2940012239303
  • Publisher: Bookmagic LLC
  • Publication date: 3/7/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 113,540
  • File size: 3 MB

Meet the Author

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents.
With his sons Adam and Robert, they run the highly popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of four popular books: The Art of Making Fermented Sausages, Polish Sausages Authentic Recipes and Instructions, Home Production of Quality Meats and Sausages, and Meat Smoking and Smokehouse Design.

Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 3 Customer Reviews

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    Posted March 27, 2012

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