Meat Smoking and Smokehouse Design

Author: Stanley Marianski

Publisher: Bookmagic LLC

ISBN:

Category: Cooking

Page: 316

View: 548

This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.

Home Production of Quality Meats and Sausages

Author:

Publisher: Bookmagic LLC

ISBN:

Category: Cooking

Page: 708

View: 898

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Smokehouse Handbook

Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

Author: Jake Levin

Publisher: Hachette UK

ISBN:

Category: Cooking

Page: 200

View: 409

A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables.

Making Healthy Sausages

Author: Stanley Marianski

Publisher: Bookmagic LLC

ISBN:

Category: Cooking

Page: 331

View: 621

"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.

Return to the Source

God’S Design for Nutrition

Author: Kelly Hambelton

Publisher: WestBow Press

ISBN:

Category: Health & Fitness

Page: 184

View: 793

What does the Bible say about food? Does the Bible say there are any food groups that should be avoided? Is there a difference between bread bought at the grocery store and bread fresh-milled at home? Milk from the grocery store versus milk fresh from a local farm? What does the Bible say about eating carbs? Fats? Red meat? Salt? Dairy? The author shares the sources of wisdom, testimonies, recipes, and easy steps that help families rediscover nutrition. She discusses simple instructions to apply the concepts into daily life, become a more informed consumer, and take the steps necessary to combat an ever-increasing supply of processed and dead foods that detriment the health and future of families.

Home Production of Vodkas, Infusions & Liqueurs

Author: Stanley Marianski

Publisher: Bookmagic LLC

ISBN:

Category: Cooking

Page: 280

View: 975

Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important one. Once you understand how to manipulate the properties of alcohol, the rest will fall into place." To get the reader started, a collection of 103 detailed recipes are included, which can be studied and used as a reference. By carefully reading this book you will discover that producing new spirits is almost like cooking, one needs to first know the basics and then let the imagination run wild. Everything falls into place and making new drinks becomes routine. After practicing the technique of creating drinks a couple of times, the spirits will consistently be of high quality, become crystal clear and look beautiful. The process can become an art form.

Smoking Foods

More Than 100 Recipes for Deliciously Tender Meals

Author: Ted Reader

Publisher: Dorling Kindersley Ltd

ISBN:

Category: Cooking

Page: 444

View: 442

Prepare your taste buds for the magic of smoked foods. Smoking food is an ancient method for preserving meat that has been transformed into a superior way to infuse your food with more flavor. Smoking Foods will show you how pairing ingredients with specific woods will bring out the richness in everything you smoke. You'll also learn how rubs, marinades, sauces, and more can further enhance the foods you smoke. Renowned chef Ted Reader will share all the smoker techniques you need to create fall-off-the-bone, mouth-watering, and taste-bud-tantalizing foods. But you can smoke more than just meat, including seafood, vegetables, and even ice cream, honey, and martinis. This revised edition offers these highlights: -More than 100 smoker recipes for beef, pork, chicken, seafood, and side dishes -More than 35 flavor-layering recipes for brines, marinades, cures, rubs, sauces, and more -Expert smoking advice from Chef Ted on which woods pair best with which ingredients Don't have a smoker? Not to worry. Chef Ted will show you how to easily turn your grill and even your oven into a smoker. Along with all his other tips and secrets, this will also help you begin making fuller-flavor foods in no time!

Publication No. AP.

Author: United States. Environmental Protection Agency

Publisher:

ISBN:

Category: Air

Page:

View: 384