How To Build A Meat Smoker Smokehouse Plans, Smoking Meat Guides Recipes CD B72

Description: Classic Archives Listing NEW OFFER!!!!!!: While our standard delivery is still via a CD or DVD, we recognize not all of you have a computer with a CD/DVD drive. We offer delivery on a USB flash drive for this, and all of our disks, when you add USB Flash Drive Delivery from our ebay shop. NOTICE: If you don't see our listing for our USB flash drive delivery in our store at this link, that simply means we are currently waiting on more to arrive and can only offer CDs and DVDs at this time! Check back soon! How To Build A Meat Smoker! Smokehouse Plans, Meat Recipes. All on One Easy to Use 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! Free Bonus Included: 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 The best selling and largest Smoker Plans on one easy to use CD! Neatly organized books and guides as shown, on one easy to use CD. This is a CD-ROM data disk, only for use on your computer. All books and guides are in PDF format, so you will need the latest version of Adobe Reader installed on your machine (available for free at Adobe's website). Don't be fooled by inferior collections. Our collection remains the largest and most complete collection available on one disk online! Additional Disks We Offer: Home Canning DVD's: Click Here Educational DVD's: Click Here Other Vintage Magazines DVD's: Click Here Make sure you check out our other listings. Our library is ever expanding. Overall, we believe our product provides the best value out there. We provide more for less! Catalog Number and disclaimer Catalog #TCA-B72 If you purchase another item with this same catalog number, you will get two identical items. We are the owner and creator of this disk, and we have full distribution rights to this item. Distribution rights are non-transferable. This disk is our creation, and we participate in eBay's Vero Program. Each disk is shipped in a plain mailer with no case. 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Price: 7.99 USD

Location: McMinnville, Tennessee

End Time: 2023-12-19T18:47:23.000Z

Shipping Cost: 0 USD