The first half of the book describes the basic principles of smoking, curing, cooking, storing and smoking meats and poultry. The second half helps you, through highly detailed and comprehensive designs, build your own smokehouse. Unlike many other books on this subject, Meat Smoking and Smokehouse Design provides you with detailed instructions for smoking different kinds of meat rather than simply offering temperature ranges for smoking. TSM Highly Recommends this Book. 295 Pages.
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