Book Store:  Curing & Smoking

Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.!  308 Pages Long

We also have an in-depth guide on how to sugar cure and hickory smoke bacons at home! Just click here to learn the home curing basics.

Book:  Canning, Freezing, Curing and Smoking of Meat, Fish and Game  The Canning, Freezing, Curing & Smoking of Meat, Fish & Game
This new book describes the best ways of processing Meat, Fish and Game with emphasis on Canning, Freezing, Curing and Smoking in the home... at the camp...anywhere! A "How-To" book. Practical -- with an outline of easy-to-follow procedures and approved shortcuts. Economical in its outlook. Your initial investment is minimal. Only the necessary equipment is used and is mostly reusable. Why spend twice as much when you can do it yourself for half the price and enjoy it more?


 Cold Smoking and Salt Curing Meat, Fish & Game Book from and Ask The Cold Smoking and Salt Curing Meat, Fish,& Game
   With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game - adapting today's materials to yesterday's traditional methods. As the author writes, "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke." This book shows you how, and includes complete instructions for: preparing salted, dried fish; preparing planked fish, or gravlax; building a modern walk-in smokehouse; constructing small-scale barbecue smokers; choosing woods and fuels for smoking; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others.
Book:  Build a Smokehouse 
Build A Smokehouse

If you plan to build your own smokehouse you need this booklet! It gives a brief overview of what smoking is, how a smokehouse works, and exacting plans for building a hot smoke pit, a barrel smoker, a box smoker, and a full sized smokehouse with concrete floor. The construction diagrams are easy to follow, and this small booklet even has a great marinade recipe.

We also have Complete Sugar Cure Mix and Sodium Nitrite for your Curing needs!

Complete Sugar Cure Mix.
To be used in Curing Pork Hams,
Bacons, Jowls & Shoulders.

Sodium Nitrite.
(Also called Speed Cure, Quick Cure or InstaCure.)
To be used in making Beef or Deer Jerky
or any Smoked Beef or Deer Sausage.

Our Other Book Stores

Cooking Tips & Secrets BooksSausage Books
Deer Processing and Cooking #1 Books and VideosDeer Processing and Cooking #2 Books and Videos
Deer Hide Tanning BooksButchering and Raising Hogs & Beefs Books
Smoke Cooking BooksCooking Tips and Secrets #2 Books
Magazines #1Magazines #2

Low Carb Books

Don't forget to order your Notebook Size Meat Cutting Charts to use as a handy reference guide to ALL the beef and pork cuts available!

 This chart is extremely useful if you cut your own beef or hog or just want to know what options you have at the Butcher Shop or Grocery Store Meat Department!

Purchase A Set of 5 Notebook Size Meat Charts for For ONLY $7.00 by Clicking the "Add To Cart" Button Below.  Shipped FREE in the U.S.!

You can always remove this item from your shopping cart later

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!

Last Updated:  Friday, November 05, 2010 05:15 PM