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Meat Smoking And Smokehouse Design Paperback – June 29, 2009


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Product Details

  • Paperback: 338 pages
  • Publisher: Bookmagic LLC; 3rd edition (June 29, 2009)
  • Language: English
  • ISBN-10: 0982426704
  • ISBN-13: 978-0982426708
  • Product Dimensions: 6 x 0.8 x 9 inches
  • Shipping Weight: 15.5 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (111 customer reviews)
  • Amazon Best Sellers Rank: #12,770 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents.

Excerpt. © Reprinted by permission. All rights reserved.

1.3 Smoking, barbecuing, and grilling.

A lot of people don’t understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days.

Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration.

A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now.

Let’s unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature

Smoking – almost no heat, 52° – 140° F, (12° - 60° C), 1 hr to 2 weeks

Barbecuing – low heat, 200° – 300° F, (93° - 150° C) few hours

Grilling – high heat, 500° F, (260° C), minutes

The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.

Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat, like whole pigs. The temperature range of 200° –300° F is still too high to smoke meats since the fat that binds meat in sausages will melt away through the casings, and the final product will taste like bread crumbs.

Smoking is what it says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking in most cases consists of two steps:

Smoking
Cooking

After smoking is done we increase the temperature to about 170°F (76° C) to start cooking. We want to cook meats or sausages to 152 F° (67° C) internal temperature and here the quality and insulation of the smoker plays an important role. Nevertheless the main smoking process is performed below 140° F.

There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten at a later date. When smoking foods a higher degree of smoke penetration is needed and that can only be achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption. --This text refers to an alternate Paperback edition.

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Customer Reviews

The information is written in a clear to understand and follow language.
Othmar Vohringer
Great book for understanding how to smoke meat and build several different kinds of smokehouses.
ArgentX
I strongly recommed this book to the serious smoker as well as the beginner.
Len A. Poli

Most Helpful Customer Reviews

93 of 97 people found the following review helpful By Othmar Vohringer on May 10, 2006
Format: Paperback
I had recently the pleasant plessure of reading a new book. Meat Smoking and Ssmokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.

As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.

Signed

Othmar Vohringer

Master Butcher, B.C. Canada
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71 of 73 people found the following review helpful By Len A. Poli on May 1, 2006
Format: Paperback
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smokeing meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommed this book to the serious smoker as well as the beginner.
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40 of 41 people found the following review helpful By Sheila Raj on April 23, 2006
Format: Paperback Verified Purchase
A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.
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21 of 22 people found the following review helpful By Sam Goldstein on April 24, 2006
Format: Paperback
WOW!

BUY THIS BOOK if you want to learn from a true "MASTER" of smoking.

I have been smoking my own meat for 26 years, and recently

purchased this book written by the Marianski family just to compare notes with my methods. I WAS SHOCKED at the depth of

information the authors offered in this SPLENDID BOOK. I must admit, I learned more about meat smoking reading this book from cover to cover in 3 days than in my 26 years of hands on experience had taught me, just blew me away that a book written on a subject I thought I knew like the back of my hand TAUGHT ME TECHNIQUES ON SMOKING MEAT THAT I HAVE NEVER SEEN ANYWHERE ELSE!

This covers every possible aspect of Smoking Meat from preperation to building a first class Smoker with over 50 photos and very detailed diagrams that cover ALL the bases.

Buy this book, you cannot afford not to!
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14 of 14 people found the following review helpful By Piatkowski on April 27, 2006
Format: Paperback
Smoking temperatures, cooking temperatures and all rules and tips are presented here without one waisted word. Very practical, straight to the point approach.

Second part of the book about building smokers is really magnificent and the information on fire pit design and the ways to control temperatures when burning wood is simply outstanding.
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10 of 10 people found the following review helpful By William M. Pritts on February 6, 2007
Format: Paperback
If your a rookie like myself or someone with some smoking/curing experierience this is a must have book. Everything you need to know about all aspects of smoking/curing. From how to build a hasty smoker or (low budget) in emergency situations to some state of the art smokers. With several illustrations on how to build. The good thing about the book was if you were still in a confused state after reading you could go to the website and read through some of other recipies, then it becomes more clear how to get things done.
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10 of 11 people found the following review helpful By Jason McCluskey on September 22, 2007
Format: Paperback
This is a great book on making quality smoked products. Even though a lot of technical knowledge is covered here, I still found it easy to follow when I was starting out (especially because the text is well written and supported with numerous illustrations). Smoking and cooking temperatures, as well as all rules and tips are presented and explained without a single wasted word; a very practical, "straight to the point" approach. I particularly like the excellent chapter on cures, nitrates and making brines using tables; it contains frequent references to the US standards for nitrate limits, cooking temperatures and recommended strengths of different brines in degrees, which is incredibly useful.

The second part of the book about building smokers is also outstanding, and the information on fire pit designs, baffles and smokehouse burners is simply magnificent.

Overall, this book strives to instill the confidence to take curing and meat smoking processes into your own hands and not have to rely on random recipes from the internet. In this, it thoroughly succeeds.
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