The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

by Lue Park, Ed Park

Overview

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. 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. The smoke cookers—which cost no more then a quality barbecue grill—are readily available.
Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

• 150 tasty recipes
• Low-fat and low-salt alternatives for healthful eating

Product Details

ISBN-13:	9780811767507
Publisher:	Stackpole Books
Publication date:	02/01/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	248
File size:	2 MB

About the Author

Lue Park lives in Bend, Oregon.

Table of Contents

THE SMOKED-FOODS COOKBOOK thoroughly covers all aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. Lue and Ed Park share their years of expertise, offering recipes for old favorites and new creations for every occasion.