The best selling guide on smoking meats and building smokers has been completely revised and edited. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important.
This is a book that will take some careful thought and study. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort.
The book explains differences between grilling, barbecuing and smoking. There are extensive discussions of curing as well as the particulars about smoking sausages, meat, fish, poultry and wild game. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers. There are 30 pages on combustion theory, pit design, baffle positions, fuels and burners that provide insight to smoker efficiency. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.
In Meat Smoking & Smokehouse Design readers are provided with detailed information about how to:
- Apply cures and make brines.
- Smoke meats, poultry, game and fish.
- Barbecue meats and build barbecues.
- Create your own recipes without adding chemicals.
- Design and build your own smokehouse.
ISBN: 978-0-9824267-0-8, Format: 6 x 9, Paperback, SRP: US $19.95 - 324 pages, 2nd edition
Len Poli (CA, USA), Sonoma Mountain Sausages
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommend this book to the serious smoker as well as the beginner.
Othmar Vohringer (B.C., Canada), Othmar Vohringer Outdoors
I had recently the pleasant plessure of reading a new book. Meat Smoking and Smokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.
As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.
Sheila Raj (New York, NY USA)
A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.
Midwest Book Review (Oregon, WI USA)
Quality takes time. "Meat Smoking and Smokehouse Design" is a comprehensive instructional guide to the world of smoking meats, ranging from construction of one's own smokehouse to the methodology for smoking various meats. With many illustrations and practical advice, "Meat Smoking and Smokehouse Design" effectively educates readers about the processes of smoking meat, along with offering highly detailed recipes and valuable tips. "Meat Smoking and Smokehouse Design" is a must for the smokehouse 'do-it-yourself' enthusiast.
- Meat Smoking and Smokehouse Design
- The Art of Making Fermented Sausages
- Polish Sausages
- Home Production of Quality Meats and Sausages
- The Art and Science of Cooking
- The Amazing Mullet
- Making Healthy Sausages
- Sauerkraut, Kimchi, Pickles, and Relishes
- Home Production of Vodkas, Infusions and Liqueurs
- Home Canning Meat, Poultry, Fish and Vegetables
- Curing and Smoking Fish