Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.This can be useful in making sausages to a deadline. Ingredients 121bs. lean beef 8 ... For stuffing, hanging, smoking, maturing, storage and serving, follow the instructions for the brine-cure summer sausage. With this, as with the brine-cureanbsp;...
|Title||:||Home Book of Smoke-cooking Meat, Fish & Game|
|Author||:||Jack Sleight, Raymond Hull|
|Publisher||:||Stackpole Books - 1982-07-01|