Smokehouse Handbook (Hardcover)

Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

By Jake Levin

Storey Publishing, LLC, 9781635860115, 200pp.

Publication Date: April 30, 2019

List Price: 24.95*
* Individual store prices may vary.

Description

For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket.

Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success.


About the Author

Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com.


Praise For Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

“Jake Levin is the prime minister of smoke, and this book will show you why — it is equal parts function, fire, and flavor.” — Dan Barber, Blue Hill and Blue Hill at Stone Barns

“I have long appreciated Jake's talents as a butcher and salumist. His genuine love of cooking shines through in this rich exploration of the ancient art of smoking.” — Mark Firth, Co-founder of Diner and Marlow & Sons, owner of Prairie Whale

“This is a really wonderful book.  If you think you have no interest in smoked foods, Jake Levin will show you the error of your ways.” — Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year