This shows you how to build a smokehouse using a refrigerator, boxes, a shed, or a barrel. Covers brining and pumping meat, the various woods to use for smoke flavoring, smoking hams, bacon and fish, hot and cold smoking, dry curing, temperatures, and sausage recipes are included. An excellent choice for anyone who wants to learn the art of smoking.
Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
- Author: Jack Sleigh and Raymond Hull
- Pages: 160
- Publisher: Stackpole Books
- Soft cover
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