Home smoking basics : for meat, fish, and poultry / Maria Sartor ; translated by Omicron Language Solutions, LLC.

By: Sartor, Maria [author.]Contributor(s): Omicron Language Solutions, LLC [translator.]Material type: TextTextLanguage: English Original language: German Publisher: Atglen, PA : Schiffer Publishing Ltd, [2014]Copyright date: c2014Description: 123 pages : illustrations (chiefly color) ; 24 cmContent type: still image | text Media type: unmediated Carrier type: volumeISBN: 9780764346538Uniform titles: Selbst räuchern. English Related works: Translation of Sartor, Maria. Selbst räuchernSubject(s): Cooking (Smoked foods) | Cooking (Meat) | Smoked foodsGenre/Form: Cookbooks. DDC classification: 641.6/16 LOC classification: TX835 | .S2713 2014
Contents:
Machine generated contents note: ch. 1 All About Smoking Food -- A Short History of Smoked Food -- What Happens When You Smoke Food? -- Smoking Methods -- Hot smoking -- Warm smoking -- Cold smoking -- Different Woods -- and Other Ways to Flavor the Smoke -- Special woods -- Wood chips or shavings -- Equipment for Smoking -- Smoking in an electric smoker -- Smoking on an alcohol stove -- Smoking in a professional smoker -- How to build your own barrel smoker -- Smoking in the home-built barrel smoker -- Smoking in a roasting pan -- Smoking in a wok -- Smoking in the BBQ grill -- Making Sure it All Works: Professional Tips and Tricks for Smoking -- Cure It First -- Preparing fish, poultry and meat for smoking -- Salt is not just salt -- Dry curing -- Wet curing -- Table salt, sea salt, rock salt -- Preparing fish -- Preparing meat and poultry -- ch. 2 Basic Recipes for Fish, Meat, Game, and Poultry -- Basic recipes for Fish -- Freshwater Fish --
Contents note continued: Hot smoked trout, char, and whitefish -- Hot smoked carp, pike, wels catfish, pikeperch, and salmon -- Hot-wet smoked eels -- Hot smoked perch, bream, and tench -- Cold smoked salmon -- Saltwater Fish -- Hot smoked sole, plaice, and flounder -- Hot smoked halibut and dogfish -- Hot smoked redfish, cod, and haddock -- Hot smoked mackerel -- Hot smoked green herrings -- Hot smoked mussels -- Hot smoked scallops -- Hot smoked prawns, shrimp, and crayfish -- Basic Recipes for Meat, Game, and Poultry -- Pork -- Hot smoked pork cutlets and fillet -- Hot smoked pork chops and neck steak -- Hot smoked boneless pork shoulder -- Cold smoked pork tenderloin -- Beef -- Hot smoked brisket Texas-style -- Hot smoked beef tenderloin -- Cold smoked beef tenderloin -- Lamb -- Hot smoked lamb fillet -- Hot smoked shoulder of lamb -- Game -- Hot smoked saddle of hare -- Hot smoked saddle of venison steaks and venison fillet steaks -- Poultry -- Hot smoked whole chicken --
Contents note continued: Hot smoked chicken breast and legs -- Hot smoked turkey legs -- Hot smoked duck breasts -- Cold smoked goose breasts -- ... and Whatever Else You Can Smoke -- Cold smoked eggs -- Cold smoked cheese -- Curing salts -- Cold smoked tofu -- Hot smoked garlic -- Hot smoked almonds and nuts -- ch. 3 Recipes Using Smoked Ingredients -- Fish, Shellfish, and Seafood -- Meat -- Poultry -- Game -- Tofu, Cheese, Eggs, & Co. -- Appendix -- Basic Recipes from A to Z -- Recipes from A to Z -- Subject Index from A to Z -- Common Conversions Used in this Book -- Glossary.
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Item type Current library Call number Status Date due Barcode
wnor- Book Northam
Northam Adult Nonfiction 		641 .616 SAR (Browse shelf(Opens below)) Available 31111059410942

Includes indexes.

Originally published in 2010 by HEEL Verlag GmbH, under the title Selbst rauchern : Fleisch, Fisch und Geflugel.

"With recipes!"

Machine generated contents note: ch. 1 All About Smoking Food -- A Short History of Smoked Food -- What Happens When You Smoke Food? -- Smoking Methods -- Hot smoking -- Warm smoking -- Cold smoking -- Different Woods -- and Other Ways to Flavor the Smoke -- Special woods -- Wood chips or shavings -- Equipment for Smoking -- Smoking in an electric smoker -- Smoking on an alcohol stove -- Smoking in a professional smoker -- How to build your own barrel smoker -- Smoking in the home-built barrel smoker -- Smoking in a roasting pan -- Smoking in a wok -- Smoking in the BBQ grill -- Making Sure it All Works: Professional Tips and Tricks for Smoking -- Cure It First -- Preparing fish, poultry and meat for smoking -- Salt is not just salt -- Dry curing -- Wet curing -- Table salt, sea salt, rock salt -- Preparing fish -- Preparing meat and poultry -- ch. 2 Basic Recipes for Fish, Meat, Game, and Poultry -- Basic recipes for Fish -- Freshwater Fish --

Contents note continued: Hot smoked trout, char, and whitefish -- Hot smoked carp, pike, wels catfish, pikeperch, and salmon -- Hot-wet smoked eels -- Hot smoked perch, bream, and tench -- Cold smoked salmon -- Saltwater Fish -- Hot smoked sole, plaice, and flounder -- Hot smoked halibut and dogfish -- Hot smoked redfish, cod, and haddock -- Hot smoked mackerel -- Hot smoked green herrings -- Hot smoked mussels -- Hot smoked scallops -- Hot smoked prawns, shrimp, and crayfish -- Basic Recipes for Meat, Game, and Poultry -- Pork -- Hot smoked pork cutlets and fillet -- Hot smoked pork chops and neck steak -- Hot smoked boneless pork shoulder -- Cold smoked pork tenderloin -- Beef -- Hot smoked brisket Texas-style -- Hot smoked beef tenderloin -- Cold smoked beef tenderloin -- Lamb -- Hot smoked lamb fillet -- Hot smoked shoulder of lamb -- Game -- Hot smoked saddle of hare -- Hot smoked saddle of venison steaks and venison fillet steaks -- Poultry -- Hot smoked whole chicken --

Contents note continued: Hot smoked chicken breast and legs -- Hot smoked turkey legs -- Hot smoked duck breasts -- Cold smoked goose breasts -- ... and Whatever Else You Can Smoke -- Cold smoked eggs -- Cold smoked cheese -- Curing salts -- Cold smoked tofu -- Hot smoked garlic -- Hot smoked almonds and nuts -- ch. 3 Recipes Using Smoked Ingredients -- Fish, Shellfish, and Seafood -- Meat -- Poultry -- Game -- Tofu, Cheese, Eggs, & Co. -- Appendix -- Basic Recipes from A to Z -- Recipes from A to Z -- Subject Index from A to Z -- Common Conversions Used in this Book -- Glossary.

Adult.

Translated from the German.

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