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Smoked-Foods Cookbook : How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese - Lue Park

Smoked-Foods Cookbook

How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

Hardcover Published: 1st July 1992
ISBN: 9780811701167
Number Of Pages: 224

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Smoked turkey, pheasant, salmon, p√Ęte: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.

Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

ISBN: 9780811701167
ISBN-10: 0811701166
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 1st July 1992
Publisher: STACKPOLE CO
Country of Publication: US
Dimensions (cm): 23.75 x 16.05  x 2.29
Weight (kg): 0.45

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