TABLE OF CONTENTS for
Meat Smoking and Smokehouse Design
PART 1: SMOKING MEATS, POULTRY AND FISH
Introduction	vii
CHAPTER 1: Principles of Smoking
History of Smoking	1
Smoking-reasons	2
Smoking, barbecuing and grilling	3
Cold smoking	5
Warm smoking	8
Hot smoking	8
Wet smoking	9
Summary on smoking methods	10
Smoke generation	10
Wood for smoking	12
Dry or wet wood	14
Wood, wood chips or sawdust	15
Smoking temperatures	16
Humidity controls	17
How long to smoke	220
Notes and tips	22
CHAPTER 2: Curing and Nitrates
Brining, marinating, salting, curing	23
What is curing	24
Curing temperatures	25
Curing methods	27
Salt curing	27
Dry curing	28
Dry curing times	29
Wet curing	30
Combination curing	32
Making brine	32
How much brine	34
Strength of brine	34
Brine preparation	36
Curing with nitrates	37
Curing and meat color	37
More about nitrates	38
What's better: nitrate or nitrite	39
Nitrate safety concerns	40
Nitrates in vegetables	41
How much nitrate is dangerous	42
Nitrates and the Law	43
Cure #1	44
Cure #2	44
Morton Salt Cures	45
European cures	45
How to apply cures	46
Too little cure	48
Too much cure	48
Commercial curing methods	49
Curing accelerators	50
CHAPTER 3: Cooking
Cooking pork	51
Cooking beef and poultry	52
Cooking fish	53
Methods of cooking	53
Cooking in smoker	54
Poaching in water	55
Baking in oven	56
Notes and tips	56
CHAPTER 4: Storing
Storing	57
Freezing	57
Thawing	58
Notes and tips	58
CHAPTER 5: Food Safety
All about bacteria	59
Effects of time and temperature on bacteria	60
Proper manufacturing procedures	62
Temperature control	62
What is botulism	64
Where does botulism come from	64
How to prevent botulism	65
Trichinae	65
E.coli, Campylobacter and salmonella	66
CHAPTER 6: Smoking Meats and Sausages
Smoking meats	67
Making and smoking sausages	67
Meat selection	68
Curing meat for sausages	68
Grinding	69
Mixing	70
Stuffing	71
Drying	73
Cooling	74
CHAPTER 7: Smoking Poultry
Making brine	76
Draining and drying	79
Smoking	79
CHAPTER 8: Smoking Fish
Basic facts	81
Cleaning	86
Making brine	86
Brining times	89
Drying	90
Smoking	90
Storing	93
Notes and tips	93
More about salt	95
CHAPTER 9: Recipes
Sausages	98
Sausage recipes secrets	98
Smoked pork loin	103
Smoked salt pork	104
Smoked pork butt	105
Polish smoked sausage (cold smoked)	105
Polish smoked sausage (hot smoked)	106
Kabanosy (meat sticks)	107
Emulsified sausages-Hot Dog	108
Smoked chicken	111
Hot smoked trout	111
Hot smoked salmon	112
Cold smoked salmon	112
PART 2: BUILDING SMOKERS
CHAPTER 10: Smokehouse Design
Old Smokehouses	113
Design Criteria	128
Smokehouse design principles	131
Drum smoker	157
Barrel and box smoker	174
Box smoker	175
Masonry smoker	177
Masonry smoker/grill	182
Outdoor smokers	187
Concrete block smoker	193
Refrigerator and oven smoker	199
Japanese kamado smoker	210
Storm water pipe smoker	212
Masonry smoker 5352	217
Frame smokehouse 5351	223
Frame smokehouse 5695	227
Masonry smokehouse 5695	227
Combustion theory and fire pit design	235
Baffles	245
Smokehouse heating systems	249
CHAPTER 11: Smokehouse Construction Photos
Smokehouse contstruction photos	268
PART 3: THINGS GOOD TO KNOW
CHAPTER 12: Smokehouse and the Local Law
Smokehouse and the local law	274
APPENDIX A: Tables and Formulas
How to calculate nitrite	278
How to read brine tables	279
How to read humidity tables	286
How to measure humidity, the dry and wet
bulb system	289
APPENDIX B: Useful Links
Useful Links	293