Meat Smoking And Smokehouse Design

ISBN-13: 9780982426708 / Angielski / Miękka / 2009 / 340 str.

Stanley Marianski; Adam Marianski; Robert Marianski

Opis

This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.