Meat Smoking And Smokehouse Design

This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold smoking, hot smoking, and pit roasting. A survey of commercially available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

"1001 Greatest Sausage Recipes is a reference book that lists 1001 sausage recipes from all over the world. Each recipe includes: a brief description ; all needed meats and materials ; ingredients and spices ; detailed processing instructions. Many of those recipes include the original manufacturing procedures that have been employed by commercial plants producing those sausages for sale. By studying the composition of each recipe and following the detailed instructions the reader will become an accomplished sausage maker in no time" -- Cover, page 4.

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

The most comprehensive book available on sausage making and meat curing.

The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily.