Meat Smoking And Smokehouse Design
by Stanley Marianski
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Description
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part show more of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality. show lessTags
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Chci stavět udírnu, tak zjišťuji jak na to. Polští emigranti na Floridě o tom vědí všechno. Obsahuje i dobré recepty na uzené věci, třeba párky a klobásy.
Mar 9, 2011Czech
SMOKING MEATS MADE EASY
Here is your complete reference on curing, smoking and cooking meats laccording to US Government standards. The section on smokehouse design contains over 200 drawings and photographs. You will discover how easy it is 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.
"Most books on smoking just give some elementary information and then are filled with recipes; this text is the reverse, scholarly information and theory as it applies to smoking meats. I strongly recommend this book to the serious smoker as well as the beginner."
- Len Poli, Sonoma Mountain Sausages
“As a show more 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."
- Othmar Vohringer, Othmar Vohringer Outdoors
Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents.
With his sons Adam and Robert, they run the highly popular web site www.wedliny domowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: The Art of Making Fermented Sausages, and Polish Sausages, Authentic Recipes and Instructions.
This best-selling guide has introduced thousands of people to the techniques of smoking and curing food. show less
Here is your complete reference on curing, smoking and cooking meats laccording to US Government standards. The section on smokehouse design contains over 200 drawings and photographs. You will discover how easy it is 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.
"Most books on smoking just give some elementary information and then are filled with recipes; this text is the reverse, scholarly information and theory as it applies to smoking meats. I strongly recommend this book to the serious smoker as well as the beginner."
- Len Poli, Sonoma Mountain Sausages
“As a show more 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."
- Othmar Vohringer, Othmar Vohringer Outdoors
Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents.
With his sons Adam and Robert, they run the highly popular web site www.wedliny domowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: The Art of Making Fermented Sausages, and Polish Sausages, Authentic Recipes and Instructions.
This best-selling guide has introduced thousands of people to the techniques of smoking and curing food. show less
Feb 21, 2020Swedish
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