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Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

by Jake Levin

Hardcover

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Available for Pre-Order. This item will be available on April 30, 2019

Product Details

ISBN-13: 9781635860115
Publisher: Storey Books
Publication date: 04/30/2019
Pages: 200
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author

Jake Levin is the author of The Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Grass-fed and Organic Meats in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com.

Table of Contents

Smoke-Filled Beginnings
Part 1: The Basics
  1  Why We Smoke
  2  Choosing a Cut to Smoke
  3  Rubs, Brines, and Cures
  4  Heat and Smoke
Part 2: Choosing a Smoker
  Stove-Top Smokers
  Electric and Gas Smokers
  Smoking on Your Grill
  The Grill Table
  Pit Smoking
  Vertical Smokers
  The Smokehouse
Part 3: Recipes
  Hot-Smoking Recipes
  Cold-Smoking Recipes
Part 4: Building Your Smoker
  Shallow Pit Grill
  Deep Pit
  Aboveground Pit
  Hot-Smoke Drum
  Cold-Smoke Drum
  Tri-Purpose Smokehouse
Resources
Bibliography
Metric Conversion Charts
Acknowledgments
Index