i have my sausage recipe and meat curing book on the way.
but cant remember which volume of smoke and spice that y'all recommend.
remember.......all you can do is all you can do... then you are done!
I would go to http://www.jessicasbiscuit.com and look to see what the current version is, then check out http://www.half.com to see if you can find a better deal..you could even try http://www.amazon.com to see if they have a good deal too.
It is worth picking up, but I would get the latest version.
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by smokinrookie</i>
<br />i have my sausage recipe and meat curing book on the way.
but cant remember which volume of smoke and spice that y'all recommend.
remember.......all you can do is all you can do... then you are done!
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Hi SR,
The S+S edition you want was just published in 2004 . . . it's the second edition.[:)]
John
Newton MA
Try the publisher...Harvard Common Press http://www.harvardcommonpress.com/Cooking/outdoor.html
VISA/MC WARNING: LOT'S of other distractions on this website!! [:p][:D]
Kummok @ Homer, AK USA
My bad, SR! The latest (second) edition is from 2003, not 2004. You can find it at Barnes and Noble (bn.com) or Amazon.com
Also, if you are looking for an excellent read that combines practical cooking knowledge with science, check out Harold McGee's 2004 book: On Food and Cooking: The Science and Lore of the Kitchen. Habanero recommended to me a couple months ago . . . [:)]
John
Newton MA
Jessica's Biscuit sells the hardcover for $23.06
http://www.ecookbooks.com/products.html?ref=286386562&sid=15671920041027101211&action=det_30025&searchvalues=jamison&searchlogic=simplesearch
The Soft cover version is $11.86
http://www.ecookbooks.com/products.html?ref=286386562&sid=15671920041027101211&action=det_30026&searchvalues=jamison&searchlogic=simplesearch
Best price I have found for the 2003 Revised edition.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Just got a copy of Smoke and Spice, 2003 revised edition. What a brilliant book, gets the mouth watering just reading it!! [:)]
It also gives me a better understanding of some of the cuts of meat you guys in the U.S talk about. e.g. Boston Butt.
If anyone has a reference to something that explains what the various cuts of beef and pork that are regularly mentioned on the forum are I would appreciate it, suppose there is some regional variation in the U.S and Canada in any case?
(Think JJC posted on the forum about doing a list at some stage, would be VERY helpful to a rookie UK smoker! [:D][:D][:D])
Manxman.
Manxman,
This is a post from Bigsmoker. It has some really good info!
Hope this helps. Well worth a bookmark.
Doug
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Posted - 08 Dec 2004 : 17:45:46
--------------------------------------------------------------------------------
Ask and you shall recieve.
This one is for beef.
http://www.foodsubs.com/Meats.html
This one is for pork ribs.
http://www.ribman.com/abtribs.html
This one tells all kind of names for beef cuts.
http://biggreenegg.proboards33.com/index.cgi?board=idea&action=display&num=1099749875
This link is on the pork section but it has beef and deer as well.
http://www.askthemeatman.com/hog_cuts_interactive_chart.htm
And last this one lets you ask any questions you have about beef, pork or poultry.
www.Ask-A-butcher.com
HTH.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
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Hi Doug,
That's great, thanks for the information, it will help a lot.
Olds also posted a reply in a different forum which also sounds an excellent idea, responses much appreciated guys.
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />Hi Doug,
That's great, thanks for the information, it will help a lot.
Olds also posted a reply in a different forum which also sounds an excellent idea, responses much appreciated guys.
Manxman.
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Hi Paul,
Olds and I are working on a new section of his "FAQ Forum" that will make it easy to see what part of the animal a particular cut (or name) of meat comes from. Stand by to look at a draft document that will try to equate UK names for different cuts with their US or Canada opposite numbers.
John
Newton MA
wamlart "online" has the new S&S book in stock @ $ 15.59. Hpoe that helps those who are far from the city to be able to get the new book to your door . Live to Smoke! ,lol, john
Great book and a good price to boot!
Cold Smoke
I bought Smoke and Spice on Amazon for 5.95!!! It's the softcover and I can't find which edition it is, but it lists for 17.95.....
Ernie....Weymouth, MA
(http://home.comcast.net/~humpa/hillbilly.gif)