Smokehouse Handbook
Regular price
€25.99
A01=
A01=Jake Levin
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Age Group_Uncategorized
Author_
Author_Jake Levin
automatic-update
barbecue technique
barbecue trend
Category1=Non-Fiction
Category=WBA
cold smoking
Cooking techniques
COP=United States
Delivery_Delivery within 10-20 working days
DIY fire pit
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
hot smoking
how to build a smoke house
how to build a smokehouse
how to smoke meat
Jake Levin
Language_English
meat cooking
PA=Available
pit roasting
Price_€20 to €50
PS=Active
roasting
smoke braising
smoke roasting
smoked brisket
smoked fish
smoked ribs
smoked salmon
smoking
smoking meat
smoking on grill
softlaunch
what wood do i use for smoking
what wood do i use to smoke
Product details
- ISBN 9781635860115
- Weight: 787g
- Dimensions: 208 x 258mm
- Publication Date: 30 Apr 2019
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com.
