The Smoked-foods Cookbook

The Smoked-foods Cookbook

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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, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Lue Park, Ed Park ... 83 Soused Rabbit, 86 Squirrel Picante, 88 Teriyaki Kabobs, 85 Venison Brine, 41 Western Venison, 82 Wild Turkey with Wild Rice, 164 Gamy flavor in birds, 75 in meat, 70 Garden ... 99-100 meat, 50 sausages, 135-36 turkey, 53 Hunters Jerky, 121 Injecting brines, 34 fat into game, 70-71 Italian Squirrel, anbsp;...

Title:The Smoked-foods Cookbook
Author:Lue Park, Ed Park
Publisher:Stackpole Books - 1992


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