| View Larger Image | Meat Smoking And Smokehouse Design | Paperbackby Stanley Marianski (Author), Robert Marianski (Contributor), Adam Marianski (Contributor)
| List Price: | $19.95 | | Price: | $13.57 | | You Save: | $6.38 (32%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Bookmagic LLC | | Page Count: | 324 Pages | | Publication Date: | June 29, 2009 | | Sales Rank: | 5,626th |
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EDITORIAL REVIEWS |
Product Description
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. 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. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 14 reviews)
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A top pick not so much for casual collections but for avid culinary neo-pro libraries by Midwest Book Review (Oregon, WI USA)  5 Stars
July 15, 2009
Any serious cook interested in smoking meats will find Meat Smoking and Smokehouse Design an outstanding survey of cooking and smoking meats according to US Government standards. From making brines and building barbecues to creating recipes without chemicals and designing a smokehouse, this is technical enough to satisfy even professional chefs, and is a top pick not so much for casual collections but for avid culinary neo-pro libraries.
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More than just design by Peter J. Van Brussel (Lexington, OH United States) 5 Stars
May 14, 2009
Yes this is the most extensive book on the design of smokers I have ever found and I used his plans to build a smoker out of a concrete drain pipe.I now have to smoke and cook in secret because if my friends find out they invite themselves for dinner. It has alot of old style smoking that gives you insight on techniques of smoking and how to's if buiding a smoker. Illastrations on all types of fires and fire boxes with theory of what is being accomplished. He has come out with a 2nd edition which bring in the subjects of BBQ and grilling.
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In depth. by Walter Jeffries (Montpelier, Vermont, USA) 5 Stars
November 08, 2008
This is an excellent in depth book on smoking meat. Highly recommended for anyone planning to design and build their own smokehouse. We raise pastured pigs and I plan to eventually build our own smokehouse.
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A must-have for meat smoking beginners by E. Bar-Ness (Israel) 5 Stars
July 15, 2008
Light-weight, yet a comprehensive book for meat smoking and smokehouse design. Clearly written, with detailed illustrations.
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more info........ by Justin Mccomas (nc)  4 Stars
June 26, 2008
this book has more info. about how to and building smokers. it is a good book to gain more knowledge about it.
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SIMILAR PRODUCTS |
| Build a Smokehouse: Storey Country Wisdom Bulletin A-81 (A Storey country wisdom bulletin)
by Ed Epstein (Author)
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
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| Basic Butchering of Livestock & Game
by John J. Mettler (Author)
Have you ever been at a loss as to how to butcher your prize game? This is the book for anyone who hunts, farms, or buys large quantities of meat. Mettler takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. Basic Butchering of Livestock & Game tell you everything you need to know: at what age to butcher an animal, how to kill, skin, slaughter, butcher and how to dress out game in the field, salting, smoking, and preserving as well as...
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| Cold-Smoking & Salt-Curing Meat, Fish, & Game
by A. D. Livingston (Author)
Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
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| The Art of Making Fermented Sausages
by Stanley Marianski (Author), Adam Marianski (Contributor)
The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food...
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| A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
by Wilbur F. Eastman (Author)
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna,...
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