Meat Smoking And Smokehouse Design

written by a family who used this information to survive post WWII eastern europe. Instead of telling you to use use salt or potasium they explain why it is required for different applications. They explain the difference between Cold Smoking, Hot smoking and in between and what is good and bad for each . Very well written in plain language that is easy to understand. It explains how some smoke treatment is a preservative and other smoke treatment is a flavoring agent. Most importantly is explains the difference, explains the advantages and limitations and lists how to achieve either condition. It also knocks down the pie in the sky assumption that all smoke is created equal :) Cool smoke is required for long term preservation. But cool smoke is not able to be produced if the outside air temperature is already hotter than your target smoke temperature. You either have to wait until wintertime or work during night time hours if you arent ready to spend the thousands of dollars for smoke heat regulators that is.

Meat Smoking and Smokehouse Design is a good overview on the basics of building a smokehouse… It also has good information on cold smoking, hot smoking, smoking temperatures, brines, cures and sanitation along with some good technical information on sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite, Instacure 1 & instacure 2 or pink salt… I have a large collection of these types of meat smoking books… Every once in a while I find 1 or 2 old school recipes inside them to justify there purchase. This book only has about 25 to 30 recipes in it, but if you plan to smoke meat and are Interested in learning or improving your skills this is a great choice…

This is exactly the type of book that everybody should write when writing instructional and help books. Too many of the books you can find out there are glorified recipe books not how to manuals. This is one of those rare gems that tells you exactly what you should know.

This is a comprehensive overview of how to not only smoke meats but also build proper smoke houses. It is really written for the serious smoker. As with his other books he goes into great detail about the critical factors affecting proper smoking; both the science behind smoking but also the art of it. The reason I only give this four stars is because it is so focused on the serious practitioners. If you are a serious smoker then this book deserves a five star rating and is written for you. If you are a more casual practitioner you will learn a great deal but you will be paying for information that will probably not be very relevant to you.

I have been looking for a good, comprehensive book on DIY smokehouse design. So far, this is the best one I've found. Most other books give you one or two basic smokehouse designs, but no information on how to make the smokehouse work. This book actually spends most (about 2/3) of its time on how to prepare meat for smoking and how to set up the smoker for success. It even goes so far as to cover combustion theory. And, it discusses more than 20 different smokehouse designs. The only real negative about this book is that it lacked detailed plans or parts lists for the plans it included. (What is included is some basic sketches of smokehouse set ups.) So, while it does provide a lot of ideas for how to set up a DIY smoker/ smokehouse, it's really up to the reader to do the actual design and figure out how many and what types of parts are needed for any of the ideas the book covers. Even so, it's still better than any other book I've been able to find on the subject.

I had purchased several books on smokehouse design and was very disappointed until I purchased this Meat Smoking and Smokehouse Design book on Amazon. If you are looking for a how to book on Smoking and Smoke houses this is the book to have. This is an Excellent book filled with useful information!

This is the best meat smoking book I've read period. You won't find a recipe in here or how to cut up a beef but when it comes to how a smokehouse works and why this has it all. This book covers different designs of smokers along with different techniques. I have been using my homemade digitally controlled ugly drum smoker for years. It is hard to beat when it comes to slow cooking a brisket or even a turkey but, I have never been able to lay a heavy smoke and cool temps required to smoke bacon or fish. This book has all the information I needed to modify my smoker to lay down that heavy smoke and also the woods I should be looking for to do it.

Good info on smokehouse construction and "commuted" products or cased sausages. Being a deer hunter, that will be mainly what I will make, but I would have liked a little more specific info on curing and smoking hams.

The information that is provided on that particular topic (hams), I don't think, is adequate for fully curing and smoking a pork leg into a ham, but is still very informative and the general knowledge would help one with other recipes specifically for hams.

I would give it 5 stars except for the reason above and a few editing oversights/typographic errors throughout the book.

I am personally the type who needs to know not just the "what" of something; but also the where, the why, the how, the when, and also the "who do I need for help?". This book (I haven't read it yet from cover to cover, but am in the process) does all of that: and does it orderly, succinctly, and in enough detail to be helpful, but not enough to become overbearing. Buying this book was one of my better decisions this year.

As with all the marianski books, the "why" and the "how" are a very prominent part of this book. It makes understanding the whole process much better, and the more I understand, the more enjoyable my hobbies. Excellent starter and finisher--first timers and long time smokers all.