The art of smoking cookbook: The method of smoking meat, fish and vegetables, cold, warm and hot. With 125 recipes and complete menu suggestions to pamper family and friends.

by Michelle John

The fact
✔ That you can achieve good results quickly with little effort.
✔ That you don't need a lot of money to start smoking.
✔ That you can smoke in a Weber grill or in a cardboard box.
✔ With the smoking book you are well off to your next garden party.
The hobby of smoking is trendy, fun, relaxing, independent of the seasons and the culinary pleasure is indescribable.
On the way, I will give you many complete menu suggestions on how you can conjure up fantastic delicacies on the table with the smoked food to pamper your family and friends.
In the book, I explain to
★ Step by step what you need to smoke.
★ What you can smoke.
★ What are the differences between cold, warm and hot smoking.
★ The differences between smokehouse, smoker and grill.
★ The different techniques for curing.
★ What happens to the meat when it is smoked.
★ Which wood / smoking meal is suitable for smoking.
★ How to make and smoke your own sausage in next to no time.
★ The difference between different types of sausage casings.
★ Which casing is to be used for which sausage.
★ And much more ...
Since time immemorial, meat and fish have been preserved by curing and smoking them. Before the refrigerator was not known, smoking was a necessity for preserving meat and fish. The seafarers also took smoked and cured meat with them on their long voyages.

194 pages, Paperback

Published January 30, 2021