How To Build A Meat Smoker Smokehouse Plans, Smoking Meat Food Recipes CD

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.

Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

This CD includes 20 different designs of BBQ smokers.  You can make a small basic smoker out of a ceramic pot, or a garbage can, or a 55 gallon drum, or a propane tank!  Whatever suits your fancy, you will find it here!  This is the premier CD containing the best collections of do it yourself Smoker Plans!  Our guides come with step by step pictures and instructions.

Types of plans included, 20 in all:

- 55 Gallon Drum Smoker (2 Designs)

- Little Terra Cotta Planter Smoker

- Build Your Own Cabinet Smoker

- 250 Gallon Reverse Flow Smoker

- Cheap Redneck Ceramic Smoker

- Garbage Can Turkey Smoker

- How to Build a Barrell Smoker

- Making of a Drum Smoker

...and so much more!

We are including over 100 free recipes for side dishes and desserts to help you out on your next BBQ, but most importantly, we are also including 38 of our Meat Preparation and Curing Books from our best Selling Home Canning DVD.

Curing and Preparing Meat Publications:
Basic Food Preparation, US Army Publication, 251 pages
Basic Food Storage Plan For One Year, 26 pages
Butchers, Packers & Sausage Makers Red Book, by Geo G. Sayer, 1913, 138 pages
Dairy Production Requirements, US Army Publication, 122 pages
Food Container Requirements,  US Army Publication, 67 pages
Food Deterioration, US Army Publication, 143 pages
Food Preparation Course, US Army Publication, 85 pages
Handling The Hog from Start to Finish, by "Westerner", 1910, 168 pages
Hints for Bologna Manufacturers & Pork Packers, by F.W.A. Schneider, 1907, 40 pages
Home Pork Making, by A.W. Fulton, 1900, 152 pages
How to Carve & How to Serve a Dinner, 1900, 68 pages
How to Kill & Bleed Market Poultry, 1915, 20 pages
How to Make Money with Hogs, by F.D. Coburn, 1915, 68 pages
Meats, Poultry & Games, by Edouard Panchard, 1919, 159 pages
Modern Practice of Canning Meats, by G.T. Hamel, 1911, 100 pages
Poultry Processing Class 1, US Army Publication, 43 pages
Poultry Processing Class 2, US Army Publication, 69 pages
Practical Carving, by Thomas Murrey, 1887, 46 pages
Preservation of Foods Class, US Army Publication, 101 pages
Red Meats Class, US Army Publication, 183 pages
Secrets of Meat Curing & Sausage Making, B. Heller & Co., 1911, 312 pages
Secrets of Meat Curing & Sausage Making, B. Heller & Co.,  1922, 312 pages
Shell Eggs Class, US Army Publication, 146 pages
The Art of Carving, by Thomas Hilliard, 1899, 60 pages
The Art of German Cooking & Baking, by Lina Meier, 1922, 427 pages
The Butchers Manual, by John Smith, 1890, 32 pages
The Cold Curing of Cheese, by S.M. Babcock, 1903, 99 pages
The Curing of Meat & Meat Products on the Farm, by H.H. Smith, 1923, 12 pages
The Hog, A Treatise, with Directions for Salting Pork & Curing Bacon & Hams, by W. Youatt, 1855, 240 pages
The Manufacture of Preserved Foods & Sweetmeats, by A. Hausner, 1902, 272 pages
The Modern Butcher, by Jacob Boes, 1906, 168 pages
The Modern Packing House, by D. Davis, 1921, 498 pages
The Packers and Refiners Encyclopedia, 1893, 304 pages
The Packers Encyclopedia, by Paul Aldrich, 1922, 552 pages
The Whole Art of Curing, Pickling, and Smoking Meat and Fish, by James Robinson, 1847, 204 pages
Waterfoods Class, US Army Publications, 82 pages