Smokehouse Handbook: Comprehensive Techniques and Specialty Recipes for Smoking Meat, Fish, and Vegetables by Jake Levin

For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket, courtesy of Smokehouse Handbook: Comprehensive Techniques and Specialty Recipes for Smoking Meat, Fish, and Vegetables by Jake Levin. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the 1-stop reference for smoking success.ISBN #: 9781635860115. 1-stop reference for successful smoker cooking Mouthwatering recipes from salmon to brisket Learn the right mix of meat, temperate, and wood Step-by-step photos of several techniques Includes cold-smoking, hot-smoking, pit roasting, and more Smoker critiques Specialty brines and rubs Prep guidelines for all classic meat cuts In-depth troubleshooting and safety guidelines