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

by ,

Image not available

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, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for ...

Currently there are no copies available. However, our inventory changes frequently. Please check back soon or try Book Fetch.