by Lue & Ed Park
Do you want to get the most out of your smokehouse purchase? Lue and Ed Park combine their years of experience to help you do just that. They'll teach you to flavor, cure and prepare savory meats, game, fish, nuts and cheese in your new smoker.
Not only do the Parks explain the best way to prepare your food for smoking, but also provide recipes to best utilize the smoked product as well as sauces, butters and seasonings to compliment the smoked flavor. Also found here are brining times, smoking times, pickling solutions, proper smoking temperatures, nutritional values and metric conversions, all condensed into a few easy to use tables.