Home Book of Smoke Cooking Meat, Fish & Game

by Jack Sleight and Raymond Hull

Book Overview

Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking.
--New York Times

Classic reference covers all of the basics every home cook needs to know about smoking their own meats and fishes. From how to get started to smoking game meat, Hull and Sleight give tips and advice that anyone...

• Format: Paperback
• Language: English
• ISBN: 0811708039
• ISBN13: 9780811708036
• Release Date: January 1997
• Publisher: Stackpole Books
• Length: 160 Pages
• Weight: 0.92 lbs.
• Dimensions: 0.7" x 6.2" x 9.3"

Customer Reviews

Good book

Down to earth, simple recipes and information to turn out tasty and good smoked fish and meat at a reasonble expenditure of money and effort.

Useful Smoking Advice

This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.