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Step-By-Step Guide to Smoking Food Like a Pro

Step-By-Step Guide to Smoking Food Like a Pro


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About the Book

INTRODUCTION


Who says smoking is only for summer time? I've got 16 smoker recipes that I guarantee will make you want to buy a smoker so you can smoke all kinds of yummy food all year round!

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked.

Smoked foods are products of age long traditional preservative processes that derive their consumer relish from the generous flavor and aroma-coating of wood smoke generated during wood combustion and that derive their preservation from a combination of complementary methods.

Among the risks possibly associated with smoked foods is the danger linked to the unlawful use of chemical-preserved wood. Smoked foods are perfectly safe for the consumer provided that they have been produced according to good manufacturing practice from fresh raw material

free of natural toxins, chemical contaminants, pathogens, and parasites.

Major Types of smoking

 Cold smoking

 Warm smoking

 Hot smoking

 Liquid smoke Smoking

 Smoke roasting


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Product Details
  • ISBN-13: 9781803501529
  • Publisher: Window Company Bristol Ltd
  • Publisher Imprint: Sterling Wickware
  • Height: 229 mm
  • No of Pages: 112
  • Spine Width: 6 mm
  • Width: 152 mm
  • ISBN-10: 1803501529
  • Publisher Date: 20 Jul 2021
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 213 gr


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