Smoking Food The Ultimate Beginner’s Guide
Smoking Food The Ultimate Beginner’s Guide by Chris Dubbs, published by Skyhorse in October 2019, is a comprehensive resource for those interested in the art of smoking food at home. This 192-page guide emphasizes that smoking is more about creativity than precision, offering practical advice on selecting fuels, constructing smokers from everyday materials, and smoking a variety of foods, from turkeys to turtles.
Readers will find over one hundred recipes and tips that cater to modern cooking preferences, including low-sodium options and alternatives to traditional preservatives. The book covers a wide range of culinary techniques, focusing on methods for brines, marinades, and smoking various ingredients such as meats, cheeses, and vegetables. With its straightforward approach, Smoking Food serves as an essential reference for anyone looking to explore the diverse world of home smoking.
Official synopsis Publisher
Everything you need to know about home smoking!
In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art’s essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles.
Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include:
- Slow-smoked salmon
- Hot-smoked shrimp
- Pastrami
- Country-style bacon
- Wine-marinated rabbit
- Firecan turkey
- Summer sausage
- Smoked cheese
- Smoked nuts
- Jerky
- Chowders
- Stuffing
- Vegetables
- And more!
With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
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