Home Book of Smoke Cooking Meat, Fish & Game

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ISBN: 9780811721950 | 0811721957
Cover: Paperback
Copyright: 7/1/1982

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Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.

The Art of Smoking Food

(8)

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

Equipment for Home Smoking

(36)

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

The Key to Good Flavor: Brines and Seasonings

(16)

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

Smoking Butcher's Meat

(16)

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

Smoked Poultry and Game Birds

(12)

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 Pate De Foie Gras

Smoking Wild Game

(6)

In the Field

Promptness, Cleanliness

Smoking

Cured Smoked Venison

Fat Content

Dry Curing

Serving

Modifying Recipes

Small Game Animals

Jerky

Hearts

Tongues

Smoked Fish and Shellfish

105

(24)

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

Sausages

129

(14)

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

Miscellaneous Delicacies

143

(4)

Smoked Cheese

Smoked Nuts

Smoked Seeds

Smoked Eggs

Smoked Frog's Legs

Smoked Blueberries

Garlic Bread

Canning Smoked Food

147

(4)

Canning Techniques

Sterilization

Liquid Contents

Testing

Big-Scale Production

151

(8)

Equipment

Smoke Oven

Refrigeration

Other Equipment

Materials

Records

Economy

Menu Planning

Marketing

Appendix

159

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Home Book of Smoke Cooking Meat, Fish & Game

Summary

Table of Contents

Supplemental Materials