Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

by Lue Park, Ed Park

Overview

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers—which cost no more than a quality barbecue grill—are readily available.
Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

• 150 tasty recipes
• Low-fat and low-salt alternatives for healthful eating

Product Details

ISBN-13:	9780811719995
Publisher:	Globe Pequot Publishing
Publication date:	02/01/2018
Edition description:	Reprint
Pages:	248
Product dimensions:	6.00(w) x 8.90(h) x 0.70(d)

About the Author

Lue Park lives in Bend, Oregon.

Table of Contents

Introduction 1

Basic Principles 4

Equipment 9

Safety and Health 28

Preparing Foods for Smoking 34

Domestic Meats and Fowl 58

Game Meats and Game Birds 75

Fish and Shellfish 104

Variety Meats 122

Jerky 126

Sausages and Pemmican 139

Other Foods 160

Recipes Using Smoked Foods 164

Recipes for Sauces, Butters, and Other Seasonings 176

Menus 190

Preserving Foods 194

Tables 203

Approximate brining times, approximate smoke-cooking times, temperatures, basic pickling solution, fat content of common fish, nutritional values, lean and fat game, wood flavors, metric conversion

Sources 214

Glossary 218

Bibliography 225

Index 227