Home Book of Smoke-Cooking Meat, Fish and Game (Hardcover)

~ (Author), (Author) "THERE HAS LATELY OCCURRED a powerful upsurge of interest in traditional arts and crafts..." (more)
Key Phrases: smoke oven, smoke cookery, brine cure, Basic Seasoning, Sweet Pickle Brine, Cured Meat Seasoning (more...)

Editorial Reviews

Review

"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 Description

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use 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.

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Product Details

• Hardcover: 160 pages
• Publisher: Stackpole Books (June 1971)
• Language: English
• ISBN-10: 0811708039
• ISBN-13: 978-0811708036
• Product Dimensions: 9 x 6.1 x 1 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #374,634 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

22 of 22 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 (REAL NAME)

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.

27 of 29 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

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.

14 of 14 people found the following review helpful:

2.0 out of 5 stars Limited Value, December 15, 2004

By	D. Wolf "wolfd" (Fairfax, VA USA) - See all my reviews (REAL NAME)

This book tries to cover everything and succeeds at very little. It covers everything from how to build a smoker from a used refrigerator to recipes. But.. none of these topics are covered extensively or very well.

The illustrations are weak; the recipes are very weak; and, the general process discussions are haphazardly organized.

I bought this book on the strength of the other reviews, but am very disappointed.