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

by Ed Park, Lue Park

Smoked turkey, pheasant, salmon, pate 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: Cookbooks

224 pages, Hardcover

First published August 31, 1992