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.
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A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables. 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. Smoke-Filled Beginnings
Part 1: The Basics
1 Why We Smoke
2 Choosing a Cut to Smoke
3 Rubs, Brines, and Cures
4 Heat and Smoke
Part 2: Choosing a Smoker
Stove-Top Smokers
Electric and Gas Smokers
Smoking on Your Grill
The Grill Table
Pit Smoking
Vertical Smokers
The Smokehouse
Part 3: Recipes
Hot-Smoking Recipes
Cold-Smoking Recipes
Part 4: Building Your Smoker
Shallow Pit Grill
Deep Pit
Aboveground Pit
Hot-Smoke Drum
Cold-Smoke Drum
Tri-Purpose Smokehouse
Resources
Bibliography
Metric Conversion Charts
Acknowledgments
Index Professional butcher and charcuterie maker Jake Levin takes you step by step through the fundamentals of smoking, from selecting the right cut to choosing the perfect combination of brine, cure, smoking method, and fuel for the best flavor and texture. Whether you're using a firepit, a commercial smoker, or your own backyard smokehouse crafted from Levin's detailed plans, you'll master the art and taste the rewards of making your own mouthwatering smoked meat, poultry, seafood, and more. "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
