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Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incre…
"Low and slow--that's pitmaster Jeff Phillips's motto for creating succulent smoked meat. This book, from the creator of the world's highest-ranking website on smoking meat, shows you how to master the low-and-slow art."--Back cover.
Here's the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A …
A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavors they create, and the many uses for these types of meat.
Presents instructions on how to prepare sausages, pâtés, and other cooked processed foods using the technique of charcuterie.