Mastering the Craft of Smoking Food
Warren R. Anderson
“Inclusive of master strategies for making bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and so many more delicious meats,
Mastering The Craft Of Smoking Food features a culinary wealth of expertise and do-it-yourself tactics for smoking any and every kind of meat. Enhanced with illustrations and recipes for their preparation, Mastering The Craft Of Smoking Food is very highly recommended for aspiring amateur kitchen cooks and seasoned professional chefs alike as a simply superb and “user friendly” reference for the preparation of smoked meats.” – Midwest Book Review
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods—all at home with basic equipment that can either be purchased or easily made in the workshop following the detailed instructions provided in this book. The techniques covered here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
6 x 9
80 black & white photographs, 30 drawings