Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

by Jake Levin

Hardcover

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Overview


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.

Product Details

ISBN-13: 9781635860115
Publisher: Storey Books
Publication date: 04/30/2019
Pages: 200
Sales rank: 210,947
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author


Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com.

Table of Contents

Smoke-Filled Beginnings
Part 1: The Basics
  1  Why We Smoke
  2  Choosing a Cut to Smoke
  3  Rubs, Brines, and Cures
  4  Heat and Smoke
Part 2: Choosing a Smoker
  Stove-Top Smokers
  Electric and Gas Smokers
  Smoking on Your Grill
  The Grill Table
  Pit Smoking
  Vertical Smokers
  The Smokehouse
Part 3: Recipes
  Hot-Smoking Recipes
  Cold-Smoking Recipes
Part 4: Building Your Smoker
  Shallow Pit Grill
  Deep Pit
  Aboveground Pit
  Hot-Smoke Drum
  Cold-Smoke Drum
  Tri-Purpose Smokehouse
Resources
Bibliography
Metric Conversion Charts
Acknowledgments
Index

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