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Mastering the Craft of Smoking Food
| Our Price |
$ 16.68
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| Retail Value |
$ 18.95 |
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| You Save |
$ 2.27 (12%) |
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| Item Number |
461481 |
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Item Description...
Overview
An all-encompassing guide to smoking food at home shares tips for making jerky, sausage, ham, and other products using basic equipment that can be purchased or made using the author's instructions. Original. |
Item Specifications...
Pages 319
Dimensions: Length: 1" Width: 6" Height: 9"
Weight: 1.1 lbs.
Binding Softcover
Release Date Apr 25, 2006
ISBN 1580801358
EAN 9781580801355
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Availability 5 units.
Availability accurate as of May 27, 2012 02:04.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Tremendous amount of knowledge, but not what I was looking for Dec 22, 2008 |
| Anderson's fanatical obsession with smoking and smoked food comes through clearly in the book. However, this love affair drives him to a level of detail that can probably only be appreciated by someone like him. I could've done without all the history, all of the talk about how to smoked food in the Far East - and what local wood is appropriate. If the book was better orgainized, I could skip those sections, but it seems like every few pages Anderson goes off on another personal indulgence at the expense of the book's fluidity. He also spends more time discussing cold smoking. I had no use for this topic since my smoker (cabinet style with an offset wood burning firebox) is not designed for this. The recipe section also is a little heavy on jerky and a little light on what I was looking for - recipe's for rubs, marinades and sauces, and cook times with different types of wood. | | |  | A source for hard to find information Oct 20, 2008 |
After some disappointing experiences with hobby wood smokers and flashier and often more attractive texts on curing and smoking, I was delighted to find this book (I bought the English edition - at a signficantly higher price - in the UK after browsing it in a hunting/fishing shop on a wet day).
The author does tend to be a bit obsessive but clearly his instructions are written from exhaustive, first hand experience. He encourages a flexible approach and rightly says that recipes will need to be adapted for indiviual use or taste(factors which may have deterred some previous reviewers who felt the text was too basic or lacked specifics). The discussion and comparison of smoking techniques (hot, cold and water smokers)is helpful in deciding what type or types to buy or make.
Finding reliable guidelines on small scale curing and cold smoking meat is difficult, this little book is a mine of useful information for a hobbyist like me (the family particularly misses UK style bacon in the USA). We have also tried a few of the fresh sausage recipes (which don't need smoking)and have been pleased with the results. More importantly, after reading this book, I now understand why we had some really inedible results with previous attempts. | | |  | Mastering the Craft of Smoking Food. Sep 6, 2008 |
| Precisely the kind of information I needed to advance from my previous pedestrian attempts at smoking. | | | | very helful Jan 7, 2008 |
| needed some data on smoking and this was the book to supple that data,thank you. | | |  | Smoking meat Jul 30, 2007 |
| This book is worthless if you need advise in "At-Home Smoking Meat" using a gas up-Right smoker !! (ie Camp-Chief..etc.)It's geared toward commercial use,not the "Back-Yarder". | | | Write your own review about Mastering the Craft of Smoking Food
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