title: Smoking Food: A Guide to Smoking Meat, Fish & Seafood, Vegetables, Cheese, Nuts and Other Treats
author: Chris Fortune
description: Well-known chef Chris Fortune is a founding member of the Farmers' Market and slow-food movements. Currently, he lives with his family in Marlborough, New Zealand, where he is an advocate for honest, homegrown, and home-produced foods.
zlib_text: ![](Images/image00210.jpeg)
  
    
  
  **The**  
   **Smoked-Foods**  
   **Cookbook**
  
    
  
   **The**  
   **Smoked-Foods**  
   **Cookbook**
  
  ![](Images/image00467.jpeg)
  
   **How to Flavor, Cure, and**  
   **Prepare Savory Meats,**  
   **Game, Fish, Nuts, and Cheese**
  
  ![](Images/image00211.jpeg)
  
  Lue & Ed Park
  
  ![](Images/image00153.jpeg)
  
  ![](Images/image00228.jpeg)
  
  ![](Images/image00423.jpeg)
  
  ![](Images/image00480.jpeg)
  
  ![](Images/image00350.jpeg)
  
  To Tracy, Kelly, and Jeff, who could consume jerky and smoked fish faster than
  we could make it
  
    
  
   **Contents**
  
  Introduction 1
  
  Basic Principles 3
  
  Equipment 7
  
  Safety and Health 23
  
  Preparing Foods for Smoking 28
  
  Domestic Meats and Fowl 50
  
  Game Meats and Game Birds 68
  
  Fish and Shellfish 95
  
  Variety Meats 112
  
  Jerky 116
  
  Sausages and Pemmican 129
  
  Other Foods 150
  
  Recipes Using Smoked Foods 154
  
  Recipes for Sauces, Butters, and Other Seasonings 165
  
  Menus 178
  
  Preserving Foods 183
  
  Tables 191
  
  Approximate brining times, approximate smokecooking 