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

by Lue and Ed Park

Smoked turkey, pheasant, salmon, pâté: 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.

Genres: Cooking, Cookbooks

224 pages, Kindle Edition

First published July 1, 1992

Reviews

[Anne Fox · Rating 4 out of 5]

A nice book with lots to try

My smoker sits in my backyard, idle for the most part. After reading through this book, I think that's likely to change. Lots of information, tips, and recipes will get the avid outdoor cook out loading the smoker, as well as exploring options for smoking and enjoying smoker foods indoors. If you like to cook, this will be a great edition to your cookbooks. There are a few formatting errors that could use correcting.