For many, nothing is quite as mouth-watering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favoured by connoisseurs and laymen alike as an inexpensive way to give foods that extra zest. But questions persist: How long do you smoke for? What's the best type of wood to use? What's the difference between cold and hot smoking? All the answers are in this ultimate how-to guide. Whatever the food or the type of smoker (electric or wooden), there's a detailed description that even beginners will easily follow. With useful troubleshooting tips, advice on herbs and spices and over 30 recipes (including the author's legendary "Swiss Steak and Smoked Crabmeat"), this handy book transforms smoking into an art.
- ISBN10 0832904627
- ISBN13 9780832904622
- Publish Date 30 November 1999 (first published 1 May 1991)
- Publish Status Unknown
- Publish Country US
- Imprint New Win Publishing Inc
- Format Paperback
- Pages 200
- Language English