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The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Hardcover – July 1, 1992
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Top Customer Reviews
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.
Most Recent Customer Reviews
I got this for my father for a christmas gift and my mother got him a smoker. perfect gift and great recipes!Published 15 days ago by Crystal
A little light on the fundamentals and is a bit dated, but still provides some great recipes.Published 5 months ago by Andrew Neill