Transcription of Recipes Operating Instructions
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Recipes Operating Instructions
Recipes Operating Instructions Smokehouse Products, LLC Box 297 Hood River, OR 97031 Toll Free: 1-877-386-3811 Phone: 1-541-386-3811 Fax: 1-541-386-4917 Page 2 of 34 INTRODUCTION .. 5 5 anatomy of smoke cooking and curing! .. 6 Back to 6 3 or the "Real Cure".. 6 Heat and Smoke Processing Your Product .. 7 Warning! .. 7 basic brines and seasonings and important 8 "EASY CURE" brine solution .. 8 Herbs & Spices .. 8 Natural Sugars and Juices and Special Seasoning Sauces .. 8 Important Suggestions.
No doubt the earliest Neolithic methods were a simple drying process done by the sun and the wind. As fire was used to aid the drying and cooking, it was discovered that the foods prepared in this manner tasted better and had greater lasting qualities. At a later time, the process of "salting" the meat, prior to smoking, was discovered. The
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