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FREE Shipping on All Books! Guide Books to Cold Smoking Smoking Food: A Beginner's Guide 16.00 From the Publisher: : In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker. Great Sausage Recipes and Meat Curing Smoke Daddy's Favorite Book! $23.50 From the Publisher: Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats. About the Author: Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased. The Smoking and Curing Book $16.00 From the Publisher: Did you know that you can easily knock up your very own smoker out of a dustbin and that smoking your food not only enhances the flavor but is a preservative as well? Using the same witty style which made The Sausage Book such an entertaining read, Paul Peaqcock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese as well as over 90 recipes for brines and rubs in this extended version. Whether you plan to build a smoker to process your own produce or simply wish to smoke a few kippers and a little bacon in the family kitchen, The Smoking and Curing Book will be your ideal companion. With the inclusion of many recipes for both cures and brines and an impressive resource section it will have you producing your own prize hams and roll mop herrings in no time! Bacon: A Salty Survey of Everybody's Favorite Meat $20.00 The Smoking and Curing Book From the Publisher: It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly. In Bacon: A Love Story, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts with this definitive love letter to what she calls meat candy. Heather explores the ins and outs of how bacon finds its way to your skillet and what to do with it when it gets there. Bacon: A Love Story features: Makin' Bacon: a tour of country-style bacon outfits and their time-honored methods and traditions. Hankering for some pepper, cinnamon, honey, jalapeño, or vanilla bourbon-flavored bacon? They've got it! There are also tips for making your own signature cure. "Bacon Nation": profiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways. There's Bacon in This?: Heather dishes out more than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tator Tots, BLT with caramelized bacon, Jalapeño-Bacon Pizza, and a few surprises like Bacon Bloody Marys and Bacon Brownies. Bacon 411: an extensive resource section on all things bacon. Written in a witty, engaging style and brimming with Lauer's infectious passion for the Best Meat Ever, Bacon: A Love Story is a must-read for anyone who loves bacon or is passionate about food. Cookshack: 190 Award-Winning Smoker Oven Recipes $16.00 From the Publisher From the leader in smoker oven production for more than 40 years — Cookshack — comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike! Still Smokin': More than 150 New Recipes for Savory Smoked-Cooked Dishes $16.00 From the Publisher Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit-barbecue and natural wood-smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking. Jerky: Make Your Own Delicious Jerky and Jerky Diskes Using Beef, Venison, Fish, or Fowl $16.00 From the Publisher For backpackers, deer hunters, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook. Table of Contents: Introduction 1 Part 1 Ways to Make Jerky 1 Kitchen Overn Jerky 11 2 Electric Dehydrator Jerky 23 3 Camp and Old-Time Jerky 31 4 Slab and Chunk Jerky 45 5 Ground-MEat Jerky 51 Part 2 Beef, Venison, and Other Meats for Jerky 6 Beef: It's for Jerky 61 7 Venison Jerky 68 8 Other Domestic, Game, and Exotic Meat Jerky 82 9 Bird Jerky 90 10 Fish Jerky 97 Part 3 Making Use of Jerky 11 Pemmican 111 12 Cooking With Jerky 120 Appendix A Jerky Ingredients and Safety 135 Appendix B Sources 141 Index 145