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The Kiwi Smoker - ideas and recipes

The Kiwi Smoker is a guide to preparing food using a process which has its origins in the days when preservation of food was not as simple as just throwing it in the fridge

The

by Carl Scott
This book will take you through the whole smoking process and give you more options when you are deciding how to prepare your catch. Whether you are using a compact smoker or a bigger 'smokehouse' type smoker, The Kiwi Smoker covers it all. The Kiwi Smoker is a guide to preparing food using a process which has its origins in the days when preservation of food was not as simple as just throwing it in the fridge. Smoking ensured that foods would last until the next hunting season. By using salt to draw out moisture over a period of days, or even weeks, the meat would eventually achieve a moisture content that wouldn't allow bacteria to set in. Hanging the meat in the smoke of a fire helped to draw out further moisture while also adding flavour and the smoke itself may have plaed a part in the preservation process. The Kiwi Smoker is a start to finish guide covering cold and hot smoking and includes: preparing the smoker; preparing the food; brining and different brine recipes; saltwater and freshwater fish; shellfish; chicken and birds; sausages; cheese. The book also has a variety of recipes that use smoked food. About the author: Carl Scott has been a keen fisherman, free diver and hunter for most of his life. His passionate pursuit of outdoor leisure, fish and game is interrupted only by his work as a builder, and the constructin of his own 'bushfire' brand of fish smokers. Soft cover, colour, 32 pages, 15 x 21

Price NZD$ 12.99 (inc gst)
(excludes postage and packaging which will be added at checkout)