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.
Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost.
Complete menus provide guidelines for satisfying meals featuring smoked foods.
- Book Specifications
Sub Heading How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts and Cheese ISBN 9780811719995 Author Lue & Ed Park Binding Paperback Extent 248 pages Illustrations Yes Ebook No
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