Home Book of Smoke Cooking Meat, Fish & Game
Published on 9. January 1997
160 pages
978-0-8117-4191-0 (ISBN)
Description
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
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Book
01/1997
Stackpole Books
€19.00
Shipment within 10-20 days
Persons
By Jack Sleight and Raymond Hull
Content
- Intro
- Cover
- Title Page
- Copyright
- Contents
- Chapter 1 - The Art of Smoking Food
- The Joys of Smoke Cookery and Smoke Curing
- Conservation
- Economy
- Fine Flavor
- Personal Satisfaction
- History of Smoke Cookery and Smoke Curing
- The Smoking Process
- Composition of Smoke
- Effects of Smoke on Protein Foods
- A Warning
- Record Keeping
- Chapter 2 - Equipment for Home Smoking
- Basic Elements
- A Source of Smoke
- An Area to Confine the Smoke
- Racks or Hooks
- A Draft
- A Supplementary Source of Heat
- Homemade Smoke Ovens
- Wheelbarrow
- Box
- Branches
- Plywood: Folding Model
- Shed
- Refrigerator
- Stove
- Barrel
- Barrel and Box
- Masonry
- Cement Blocks
- Commercially-Made Smoke Ovens
- Portable Metal
- Portable Ceramic
- Built-in Metal
- Other Equipment
- Cutting Equipment
- Brining Containers
- Oil
- Non-stick Spray
- Brushes
- Scales
- Thermometers
- Extra Racks
- Gloves
- Sausage Equipment
- Refrigerator
- Fuel
- Hardwoods
- Which Hardwood?
- Preparing the Wood
- Charcoal
- Starting A Fire
- Chapter 3 - The Key to Good Flavor: Brines and Seasonings
- Salt
- Flavoring
- Dehydration
- Preservation
- Improved Appearance
- Purchasing Salt
- Storing Salt
- The Strength of Brine
- Measuring Salt
- Water
- Other Ingredients
- Correct use of Brines
- Containers
- Immersion
- Overhauling
- Temperature
- Time
- After Brining
- Basic Fish Brine
- Brine for Octopus or Squid (Ink Fish)
- Dry Cure for Fish
- Spiced Dry Cure for Fish
- Sweet Pickle Brine for Meat
- The Brine Pump
- Filling the Pump
- Injecting the Brine
- Quantities
- Cleaning the Pump
- Dry Cure for Meat
- Basic Seasoning
- Seasoning for Cured Meats
- Smoked Salt
- Chapter 4 - Smoking Butcher's Meat
- No-Smoke Roasting
- Oven Temperatures
- A Useful Precaution
- How much is Enough?
- Basting
- Storage of Smoked Meats
- Plain Smoked Meats
- Beef, Lamb, Pork Roasts
- Steaks
- Pork Chops or Spareribs
- Spareribs and Sauerkraut
- Meat Balls, Meat Loaf
- Hearts
- Hamburgers
- Ground Beef
- Cold Meats, Sausages, Etc.
- Cured Smoked Meats
- Beef Ribs
- Corned Beef
- Rolled Roast
- Cured Tongue
- Cured Hearts
- Peruvian Cured Hearts
- Kidneys
- Jerky
- Jerky: Quick Method
- Smoked Cured Beef
- Sleight's Special Beef Sandwich
- Dry Curing
- Quantities
- Application
- Modifications
- Bacon and Ham
- Strong Cure Bacon
- Old-style Ham
- Chapter 5 - Smoked Poultry and Game Birds
- Chicken
- Splitting
- Seasoning
- Smoking
- Use of Ordinary Oven
- Serving and Storage
- Reheating
- Smoked Turkey
- Seasoning
- Smoking
- Use of Ordinary Oven
- Serving and Storage
- Smoked Duck and Goose
- Plucking
- Hot Smoking Process
- Cold Smoking Process
- Serving and Storage
- Game Birds
- Preparation
- Seasoning, Serving, Etc.
- Brine-Curing Poultry and Game Birds
- Procedure
- Special Marinated Chicken Wings
- Smoked Livers, Hearts, Gizzards
- Scalding
- Seasoning
- Smoking
- Oiling
- Cured Hearts, Gizzards
- Marinated Livers, Hearts, Gizzards
- Special Dishes with Smoked Liver
- Smoked Liver Stuffed Eggs
- Smoked Liver Paste
- Smoked Paté De Foie Gras
- Chapter 6 - Smoking Wild Game
- In the Field
- Promptness, Cleanliness
- Smoking
- Cured Smoked Venison
- Fat Content
- Dry Curing
- Serving
- Modifying Recipes
- Small Game Animals
- Jerky
- Hearts
- Tongues
- Chapter 7 - Smoked Fish and Shellfish
- Handling Fish
- Treat Fish with Care
- Keep Fish Cool
- Cleaning Fresh-caught Fish
- Storing Unprocessed Fish
- Splitting and Filleting
- Storage of Smoked Fish
- Drying
- Smoke Oven Operation for Fish
- Fish with Heads On
- Split Fish
- Fillets
- Turning
- A Harmless Phenomenon
- Smoking Times and Temperatures
- Basting
- Extra Seasoning
- Brine Process
- Time of Brining
- Time of Smoking
- Brine Cure-Hot Smoking
- Cleaning
- Trimming and Cutting
- Brining
- Rinsing, Drying
- Smoking
- Storage
- Salmon
- Eels
- Octopus
- Oysters
- Clams
- Squid
- Shrimp, Prawns, Crayfish (Crawfish)
- Brine Cure-Cold Smoking
- Kippered Herring
- Dry Cure Process
- Dry Cure, Hot Smoke
- A Special Cure for Salmon
- Hawaiian Style Salmon
- Dry Cure, Cold Smoke
- Red Herring
- Yarmouth Bloater
- Baking in the Smoke Oven
- Tasty Fish Dishes
- Smoked Fish Cakes
- Smoked Fish Chowder
- Smoked Shrimp Cheddar Casserole
- Smoked Fish Sandwich Spread
- Smoked Fish and Cheese Dip
- Special Smoked Fish Sandwich
- Chapter 8 - Sausages
- Summer or Winter?
- Grinders
- Stuffers
- Casings
- Using Sausage Casings
- Preparing the Casings
- Before Stuffing
- Stuffing
- Closing
- Smoking
- Experimentation
- Summer Sausage
- Ingredients
- Curing the Beef
- Mixing the Ingredients
- Grinding
- Final Seasoning
- Stuffing
- Hanging
- Smoking
- Maturing
- Storing
- Serving
- Further Tips
- Variations
- Summer Sausage-Dry Cure
- Ingredients
- Mixing the Ingredients
- Curing, Final Seasoning, Etc.
- Salami
- Ingredients
- Mixing and Grinding
- Seasoning, Stuffing and Hanging
- Smoking
- Storage and Serving
- Maintaining Freshness
- Variations
- Breakfast Sausage
- Ingredients, Grinding and Seasoning
- Stuffing and Smoking
- Storing and Serving
- Other Notes
- Special Sausage Sandwich
- Chapter 9 - Miscellaneous Delicacies
- Smoked Cheese
- Smoked Nuts
- Smoked Seeds
- Smoked Eggs
- Smoked Frog's Legs
- Smoked Blueberries
- Garlic Bread
- Chapter 10 - Canning Smoked Food
- Canning Techniques
- Sterilization
- Liquid Contents
- Testing
- Chapter 11 - Big-Scale Production
- Equipment
- Smoke Oven
- Refrigeration
- Other Equipment
- Materials
- Records
- Economy
- Menu Planning
- Marketing
- Appendix
