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Home Book of Smoke Cooking : Meat, Fish and Game - Jack Sleight

Home Book of Smoke Cooking

Meat, Fish and Game

Paperback

Published: 1st July 1982
Ships: 7 to 10 business days
7 to 10 business days
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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. REVIEWS: "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. b/w sketches

"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.

The Art of Smoking Foodp. 11
The Joys of Smoke Cookery and Smoke Curing
Conservation
Economy
Fine Flavor
Personal Satisfaction
History of Smoke Cookery and Smoke Curing
The Smoking Process
Composition of Smoke
Effects of Smoke on Protein Foods
A Warning
Record Keeping
Equipment for Home Smokingp. 19
Basic Elements
A Source of Smoke
An Area to Confine the Smoke
Racks or Hooks
A Draft
A Supplementary Source of Heat
Homemade Smoke Ovens
Wheelbarrow
Box
Branches
Plywood: Folding Model
Shed
Refrigerator
Stove
Barrel
Barrel and Box
Masonry
Cement Blocks
Commercially-Made Smoke Ovens
Portable Metal
Portable Ceramic
Built-in Metal
Other Equipment
Cutting Equipment
Brining Containers
Oil
Non-stick Spray
Brushes
Scales
Thermometers
Extra Racks
Gloves
Sausage Equipment
Refrigerator
Fuel
Hardwoods
Which Hardwood?
Preparing the Wood
Charcoal
Starting A Fire
The Key to Good Flavor: Brines and Seasoningsp. 55
Salt
Flavoring
Dehydration
Preservation
Improved Appearance
Purchasing Salt
Storing Salt
The Strength of Brine
Measuring Salt
Water
Other Ingredients
Correct Use of Brines
Containers
Immersion
Overhauling
Temperature
Time
After Brining
Basic Fish Brine
Brine for Octopus or Squid (Ink Fish)
Dry Cure for Fish
Spiced Dry Cure for Fish
Sweet Pickle Brine for Meat
The Brine Pump
Filling the Pump
Injecting the Brine
Quantities
Cleaning the Pump
Dry Cure for Meat
Basic Seasoning
Seasoning for Cured Meats
Smoked Salt
Smoking Butcher's Meatp. 71
No-Smoke Roasting
Oven Temperatures
A Useful Precaution
How Much is Enough?
Basting
Storage of Smoked Meats
Plain Smoked Meats
Beef, Lamb, Pork Roasts
Steaks
Pork Chops or Spareribs
Spareribs and Sauerkraut
Meat Balls, Meat Loaf
Hearts
Hamburgers
Ground Beef
Cold Meats, Sausages, Etc.
Cured Smoked Meats
Beef Ribs
Corned Beef
Rolled Roast
Cured Tongue
Cured Hearts
Peruvian Cured Hearts
Kidneys
Jerky
Jerky: Quick Method
Smoked Cured Beef
Sleight's Special Beef Sandwich
Dry Curing
Quantities
Application
Modifications
Bacon and Ham
Strong Cure Bacon
Old-style Ham
Smoked Poultry and Game Birdsp. 87
Chicken
Splitting
Seasoning
Smoking
Use of Ordinary Oven
Serving and Storage
Reheating
Smoked Turkey
Seasoning
Smoking
Use of Ordinary Oven
Serving and Storage
Smoked Duck and Goose
Plucking
Hot Smoking Process
Cold Smoking Process
Serving and Storage
Game Birds
Preparation
Seasoning, Serving, Etc.
Brine-Curing Poultry and Game Birds
Procedure
Special Marinated Chicken Wings
Smoked Livers, Hearts, Gizzards
Scalding
Seasoning
Smoking
Oiling
Cured Hearts, Gizzards
Marinated Livers, Hearts, Gizzards
Special Dishes with Smoked Liver
Smoked Liver Stuffed Eggs
Smoked Liver Paste
Smoked Pate De Foie Gras
Smoking Wild Gamep. 99
In the Field
Promptness, Cleanliness
Smoking
Cured Smoked Venison
Fat Content
Dry Curing
Serving
Modifying Recipes
Small Game Animals
Jerky
Hearts
Tongues
Smoked Fish and Shellfishp. 105
Handling Fish
Treat Fish with Care
Keep Fish Cool
Cleaning Fresh-caught Fish
Storing Unprocessed Fish
Splitting and Filleting
Storage of Smoked Fish
Drying
Smoke Oven Operation for Fish
Fish with Heads On
Split Fish
Fillets
Turning
A Harmless Phenomenon
Smoking Times and Temperatures
Basting
Extra Seasoning
Brine Process
Time of Brining
Time of Smoking
Brine Cure-Hot Smoking
Cleaning
Trimming and Cutting
Brining
Rinsing, Drying
Smoking
Storage
Salmon
Eels
Octopus
Oysters
Clams
Squid
Shrimp, Prawns, Crayfish (Crawfish)
Brine Cure-Cold Smoking
Kippered Herring
Dry Cure Process
Dry Cure, Hot Smoke
A Special Cure for Salmon
Hawaiian Style Salmon
Dry Cure, Cold Smoke
Red Herring
Yarmouth Bloater
Baking in the Smoke Oven
Tasty Fish Dishes
Smoked Fish Cakes
Smoked Fish Chowder
Smoked Shrimp Cheddar Casserole
Smoked Fish Sandwich Spread
Smoked Fish and Cheese Dip
Special Smoked Fish Sandwich
Sausagesp. 129
Summer or Winter?
Grinders
Stuffers
Casings
Using Sausage Casings
Preparing the Casings
Before Stuffing
Stuffing
Closing
Smoking
Experimentation
Summer Sausage
Ingredients
Curing the Beef
Mixing the Ingredients
Grinding
Final Seasoning
Stuffing
Hanging
Smoking
Maturing
Storing
Serving
Further Tips
Variations
Summer Sausage-Dry Cure
Ingredients
Mixing the Ingredients
Curing, Final Seasoning, Etc.
Salami
Ingredients
Mixing and Grinding
Seasoning, Stuffing and Hanging
Smoking
Storage and Serving
Maintaining Freshness
Variations
Breakfast Sausage
Ingredients, Grinding and Seasoning
Stuffing and Smoking
Storing and Serving
Other Notes
Special Sausage Sandwich
Miscellaneous Delicaciesp. 143
Smoked Cheese
Smoked Nuts
Smoked Seeds
Smoked Eggs
Smoked Frog's Legs
Smoked Blueberries
Garlic Bread
Canning Smoked Foodp. 147
Canning Techniques
Sterilization
Liquid Contents
Testing
Big-Scale Productionp. 151
Equipment
Smoke Oven
Refrigeration
Other Equipment
Materials
Records
Economy
Menu Planning
Marketing
Appendixp. 159
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780811721950
ISBN-10: 0811721957
Audience: General
Format: Paperback
Language: English
Number Of Pages: 160
Published: 1st July 1982
Publisher: Stackpole Books
Country of Publication: US
Dimensions (cm): 22.86 x 15.24  x 1.27
Weight (kg): 0.2