The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese (Hardcover)

by Lue Park (Author), Ed Park (Author) "Smoke-flavored foods command such high prices at markets, delicatessens, and specialty stores that they are often reserved for special occasions..." (more)
Key Phrases: oiled cooking rack, electric smokehouse, chamber smoker, Modern Cure, Native Americans, Standard Metric (more...)

Editorial Reviews

Product Description
Easy, modern methods of preparing smoked foots, with 147 tasty recipes. Includes low-fat and low-salt alternatives for healthful eating.

Product Details

• Hardcover: 224 pages
• Publisher: Stackpole Books; 1st edition (August 1992)
• Language: English
• ISBN-10: 0811701166
• ISBN-13: 978-0811701167
• Product Dimensions: 9.1 x 6.2 x 0.9 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #87,081 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

218 of 221 people found the following review helpful:

4.0 out of 5 stars Excellent variety of smoke cooking recipes., September 1, 1998

By A Customer

A complete and interesting compendium of recipes and smoke cooking methods. The advanced smoke cooker will enjoy this book and find some new ideas within. The section on sausages and pemican, two of the advanced smoke cooking skills, are expecially helpful. The beginer may be disapointed in the results of applying the recipes due to one major oversight.

The heart and soul of good smoked food is the cure. Smoke goes on the food last. This book although mentioning cures of many types fails to make this point clear and to provide the first time smoke cook with a simple first time recipe. In fact, the cure recipes provided do not have anywhere near enough sugar in them. Having smoked foods for 20 years I have found that the taste for sugar is strong and if not enough sugar is used the complaint of smoked food is that there is too much salt. First timers should use the cure on page 39 but substitute 4 parts sugar to 1 part salt. And don't leave the sugar out of meat cures like the author does.

Curing time is not covered adequately either. Lean meat absorbs salt while fat absorbs sugar (more or less), and time in the cure makes a huge difference in the saltiness of the food. The longer in the brine, the saltier the food will taste. The leaner the meat, the saltier the food will taste. Never leave your meat in the cure longer than the recipe states, or you will have salty meat.

Buy this book to improve your smoke cooking skills, but not to learn how to smoke cook if you have never done so before.

41 of 41 people found the following review helpful:

2.0 out of 5 stars Recipes are inaccurate, July 5, 2005

By	M. Smith (TX Hill Country) - See all my reviews (REAL NAME)

First as another reviewer stated the salt to sugar ratios are off. Secondly the book tells you to smoke a brisket at 350 for about 1 hour per pound. I'm not an expert at smoking by any stretch of the imagination, but I know that brisket needs to be smoked low and slow, otherwise tough brisket and a ruined meal. I also have a problem with adding liquid smoke to recipes as a couple in this book have, it seems to have a chemical aftertaste. The game recipes are scant with only one for venison. I do like the tables in the back for brining and smoking times. If you want a book that gives a little information on everything with some interesting recipes go ahead and buy it. If you want a book that teaches you the art of smoking this one isn't for you.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Great Novice Information, April 5, 2007

By	Arthur D. Hosfeldt - See all my reviews (REAL NAME)

This cookbook has given me the basic knowledge necessary to understand the smoking process and to independently expand my recipe base.