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Meat Smoking And Smokehouse Design Paperback – 20 Mar 2012

4.4 out of 5 stars 10 customer reviews

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Frequently Bought Together

  • Meat Smoking And Smokehouse Design
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  • Curing & Smoking: River Cottage Handbook No.13
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  • Build a Smokehouse (A Storey country wisdom bulletin)
Total price: £26.06
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Product details

  • Paperback: 338 pages
  • Publisher: Bookmagic LLC; 3rd edition (20 Mar. 2012)
  • Language: English
  • ISBN-10: 0982426704
  • ISBN-13: 978-0982426708
  • Product Dimensions: 15.2 x 2 x 22.9 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 113,874 in Books (See Top 100 in Books)

Product Description

About the Author

Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.


Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Paperback
I found this book to be interesting for a short while and then it became somewhat dull and technical. Not enough on building your own 'basic' smoker and too much on the finer detail.
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Want to know more about smokin'? This art is a 'feeling' process and you actually need some-on in real life to show you how it is done. The most of us is not that lucky because it is a dying art - that has picked up it's head thankfully. This book will put you on the right path with very precise pointers about brining, temperatures, humidity and design of a smokehouse. After buying the book, I bought a whole pig and at the moment I'm busy smoking a batch of chorizo in the cold smoking tradition and I, for starters, learned that it isn't a one day process. Tomorrow they get their second day of smoke and perhaps a third. Good luck to you!
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Format: Paperback
This is a book for people who are serious about smoking and preserving meat products as either a hobby or small business and who want to know the detailed science, practicalities and safely aspects involved. It is essential reading for anyone interested in the art/science of food smoking. If you are simply looking for a book of recipes then this is not for you although the recipies it does contain look good and are very well explained.
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The book is the encyclopedia of smoking meats and the diffwerent construction methods to build the smoke house that best will do what you want and smoke meat fish and anything that once lived. A great read and a great buy. Master the art and you are on the way to make a fortune*******
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Format: Kindle Edition Verified Purchase
All you'll need to know about Meat Smoking and Smokehouses. Clear, informative and comprehensive. I highly recommend this book - great!
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