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LEM The Smoked Foods Cookbook
Prepare your meat to be smoked by brining, cures, marinades and injecting It gives you brine recipes, brining times, smoking time tables and many recipes for sauces, game, fish, cheese and sausages, plus how to smoke them all. Also discusses equipment and various bacteria you should be aware of and how to deal with them.
• Author: Lue & Ed Park
• Hardcover: 216 pages
• Publisher: Stackpole Books
• Language: English
• Product Dimensions: 6.1 x 0.9 x 9.1 inches