Prepare your meat to be smoked by brining, cures, marinades and injecting It gives you brine recipes, brining times, smoking time tables and many recipes for sauces, game, fish, cheese and sausages, plus how to smoke them all. Also discusses equipment and various bacteria you should be aware of and how to deal with them.
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: Lue & Ed Park
- Hardcover: 216 pages
- Publisher: Stackpole Books
- Language: English
- Product Dimensions: 6.1 x 0.9 x 9.1 inches