Home Book of Smoke Cooking Meat, Fish & Game [Paperback]

Jack Sleight (Author), Raymond Hull (Author)

Book Description

Publication Date: July 1, 1982

"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

Product Details

• Paperback: 160 pages
• Publisher: Stackpole Books (July 1, 1982)
• Language: English
• ISBN-10: 0811721957
• ISBN-13: 978-0811721950
• Product Dimensions: 9 x 6.1 x 0.4 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 3.2 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #908,553 in Books (See Top 100 in Books)
  • #92 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Game

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

4.0 out of 5 stars Useful Smoking Advice, November 19, 2001

By 

Kevin Spoering (Buffalo, Missouri United States) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: Home Book of Smoke Cooking Meat, Fish & Game (Hardcover)

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.

29 of 32 people found the following review helpful:

2.0 out of 5 stars Good on process, low on recipe's, November 13, 1998

By A Customer

This review is from: Home Book of Smoke Cooking Meat, Fish & Game (Hardcover)

The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A few recipes are presented, but this is not a cookbook.

24 of 26 people found the following review helpful:

4.0 out of 5 stars My Old Buddy, June 16, 2004

By 

C. Scagliola (Santa Rosa, CA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Home Book of Smoke Cooking Meat, Fish & Game (Hardcover)

I purchased this book WAY back in the late 70's when I was a meat smoking fool. Many years have past since those smoky days and now I find that I'm back at it again. (Smoking meat that is)Sadly my old copy of this book did not withstand the rigors of time...May it RIP! I was THRILLED when I found my old trusted friend listed here on Amazon.

This is a GREAT book if you're just starting or if you've been doing the smoking thing for years. You get recipes for different kinds of brines, seasonings, basting techniques and just about anything else you'll need to know for smoking.

This is a MUST HAVE book IMO! You can't beat the detailed in depth instructions on how to smoke and cure just about anything. I'm glad to see that after all those years this book is still right on top, this speaks volumes of how good a book it really is.

Ciao!