Introduction -- Basic principles -- Equipment -- Safety and health -- Preparing foods for smoking -- Domestic meats and fowl -- Game meats and game birds -- Fish and shellfish -- Variety meats -- Jerky -- Sausages and pemmican -- Other foods -- Recipes using smoked foods -- Recipes for sauces, butters, and other seasonings -- Menus -- Preserving foods -- Tables: Approximate brining times, approximate smoke-cooking times, temperatures, basic pickling solution, fat content of common fish, nutritional values, lean and fat game, wood flavors, metric conversion.
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