Aloha Posted May 5, 2019 Share #1 Posted May 5, 2019 Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables by Jake Levin English | April 30th, 2019 | ISBN: 1635860113 | 201 pages | True PDF | 50.60 MB For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin's comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. 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 one-stop reference for smoking success. Hidden Content Give reaction to this post to see the hidden content. 1 Link to comment
Proculin Posted May 9, 2019 Share #2 Posted May 9, 2019 (edited) Jake Levin - Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables Language: English | Format: EPUB | April 30th, 2019 | Size: 23.6 MB For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin's comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. 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 one-stop reference for smoking success. Edited February 16, 2020 by Bad Karma Dead links removed Link to comment
SuperModerator BamSec1 Posted May 9, 2019 SuperModerator Share #3 Posted May 9, 2019 @Proculin ... Same here: SEARCH BEFORE posting 1 Link to comment
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