Smoking Food: A Beginner's Guide

Overview

In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium...

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Overview

In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.

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Editorial Reviews

Kansas City Star
Smoking Food by Chris Dubbs and Dave Heberle takes the fear out of putting smoke on meats....They cover all the bases: how to build a smoker, what fules to use, how to make your own sausage and design your own cures and marinades. Smoking Food also will teach you how to dress a fish, cure venison and smoke everything from snapping turtles to pheasants to chestnuts.”
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Product Details

  • ISBN-13: 9781602392571
  • Publisher: Skyhorse Publishing
  • Publication date: 8/1/2008
  • Pages: 192
  • Sales rank: 236,914
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.70 (d)

Meet the Author

Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking. They both live in Pennsylvania.
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Table of Contents


Introduction     1
Smokers and Their Fuels     9
Equipment and Materials     29
Cures and Marinades     45
Smoking Fish and Seafood     63
Smoking Butcher Meat     77
Smoking Poultry     99
Smoking Wild Game     109
Making and Smoking Sausage     125
Smoking Cheese, Nuts, and Eggs     137
Appendices
Recipes     145
Troubleshooting Your Smoking Problems     161
Spices, Herbs, and Blends     163
Tips on Handling Game Meat     169
Glossary of Terms     175
Index     179
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