| The Art of Smoking Food | p. 11 |
| The Joys of Smoke Cookery and Smoke Curing | |
| Conservation | |
| Economy | |
| Fine Flavor | |
| Personal Satisfaction | |
| History of Smoke Cookery and Smoke Curing | |
| The Smoking Process | |
| Composition of Smoke | |
| Effects of Smoke on Protein Foods | |
| A Warning | |
| Record Keeping | |
| Equipment for Home Smoking | p. 19 |
| Basic Elements | |
| A Source of Smoke | |
| An Area to Confine the Smoke | |
| Racks or Hooks | |
| A Draft | |
| A Supplementary Source of Heat | |
| Homemade Smoke Ovens | |
| Wheelbarrow | |
| Box | |
| Branches | |
| Plywood: Folding Model | |
| Shed | |
| Refrigerator | |
| Stove | |
| Barrel | |
| Barrel and Box | |
| Masonry | |
| Cement Blocks | |
| Commercially-Made Smoke Ovens | |
| Portable Metal | |
| Portable Ceramic | |
| Built-in Metal | |
| Other Equipment | |
| Cutting Equipment | |
| Brining Containers | |
| Oil | |
| Non-stick Spray | |
| Brushes | |
| Scales | |
| Thermometers | |
| Extra Racks | |
| Gloves | |
| Sausage Equipment | |
| Refrigerator | |
| Fuel | |
| Hardwoods | |
| Which Hardwood? | |
| Preparing the Wood | |
| Charcoal | |
| Starting A Fire | |
| The Key to Good Flavor: Brines and Seasonings | p. 55 |
| Salt | |
| Flavoring | |
| Dehydration | |
| Preservation | |
| Improved Appearance | |
| Purchasing Salt | |
| Storing Salt | |
| The Strength of Brine | |
| Measuring Salt | |
| Water | |
| Other Ingredients | |
| Correct Use of Brines | |
| Containers | |
| Immersion | |
| Overhauling | |
| Temperature | |
| Time | |
| After Brining | |
| Basic Fish Brine | |
| Brine for Octopus or Squid (Ink Fish) | |
| Dry Cure for Fish | |
| Spiced Dry Cure for Fish | |
| Sweet Pickle Brine for Meat | |
| The Brine Pump | |
| Filling the Pump | |
| Injecting the Brine | |
| Quantities | |
| Cleaning the Pump | |
| Dry Cure for Meat | |
| Basic Seasoning | |
| Seasoning for Cured Meats | |
| Smoked Salt | |
| Smoking Butcher's Meat | p. 71 |
| No-Smoke Roasting | |
| Oven Temperatures | |
| A Useful Precaution | |
| How Much is Enough? | |
| Basting | |
| Storage of Smoked Meats | |
| Plain Smoked Meats | |
| Beef, Lamb, Pork Roasts | |
| Steaks | |
| Pork Chops or Spareribs | |
| Spareribs and Sauerkraut | |
| Meat Balls, Meat Loaf | |
| Hearts | |
| Hamburgers | |
| Ground Beef | |
| Cold Meats, Sausages, Etc. | |
| Cured Smoked Meats | |
| Beef Ribs | |
| Corned Beef | |
| Rolled Roast | |
| Cured Tongue | |
| Cured Hearts | |
| Peruvian Cured Hearts | |
| Kidneys | |
| Jerky | |
| Jerky: Quick Method | |
| Smoked Cured Beef | |
| Sleight's Special Beef Sandwich | |
| Dry Curing | |
| Quantities | |
| Application | |
| Modifications | |
| Bacon and Ham | |
| Strong Cure Bacon | |
| Old-style Ham | |
| Smoked Poultry and Game Birds | p. 87 |
| Chicken | |
| Splitting | |
| Seasoning | |
| Smoking | |
| Use of Ordinary Oven | |
| Serving and Storage | |
| Reheating | |
| Smoked Turkey | |
| Seasoning | |
| Smoking | |
| Use of Ordinary Oven | |
| Serving and Storage | |
| Smoked Duck and Goose | |
| Plucking | |
| Hot Smoking Process | |
| Cold Smoking Process | |
| Serving and Storage | |
| Game Birds | |
| Preparation | |
| Seasoning, Serving, Etc. | |
| Brine-Curing Poultry and Game Birds | |
| Procedure | |
| Special Marinated Chicken Wings | |
| Smoked Livers, Hearts, Gizzards | |
| Scalding | |
| Seasoning | |
| Smoking | |
| Oiling | |
| Cured Hearts, Gizzards | |
| Marinated Livers, Hearts, Gizzards | |
| Special Dishes with Smoked Liver | |
| Smoked Liver Stuffed Eggs | |
| Smoked Liver Paste | |
| Smoked Pate De Foie Gras | |
| Smoking Wild Game | p. 99 |
| In the Field | |
| Promptness, Cleanliness | |
| Smoking | |
| Cured Smoked Venison | |
| Fat Content | |
| Dry Curing | |
| Serving | |
| Modifying Recipes | |
| Small Game Animals | |
| Jerky | |
| Hearts | |
| Tongues | |
| Smoked Fish and Shellfish | p. 105 |
| Handling Fish | |
| Treat Fish with Care | |
| Keep Fish Cool | |
| Cleaning Fresh-caught Fish | |
| Storing Unprocessed Fish | |
| Splitting and Filleting | |
| Storage of Smoked Fish | |
| Drying | |
| Smoke Oven Operation for Fish | |
| Fish with Heads On | |
| Split Fish | |
| Fillets | |
| Turning | |
| A Harmless Phenomenon | |
| Smoking Times and Temperatures | |
| Basting | |
| Extra Seasoning | |
| Brine Process | |
| Time of Brining | |
| Time of Smoking | |
| Brine Cure-Hot Smoking | |
| Cleaning | |
| Trimming and Cutting | |
| Brining | |
| Rinsing, Drying | |
| Smoking | |
| Storage | |
| Salmon | |
| Eels | |
| Octopus | |
| Oysters | |
| Clams | |
| Squid | |
| Shrimp, Prawns, Crayfish (Crawfish) | |
| Brine Cure-Cold Smoking | |
| Kippered Herring | |
| Dry Cure Process | |
| Dry Cure, Hot Smoke | |
| A Special Cure for Salmon | |
| Hawaiian Style Salmon | |
| Dry Cure, Cold Smoke | |
| Red Herring | |
| Yarmouth Bloater | |
| Baking in the Smoke Oven | |
| Tasty Fish Dishes | |
| Smoked Fish Cakes | |
| Smoked Fish Chowder | |
| Smoked Shrimp Cheddar Casserole | |
| Smoked Fish Sandwich Spread | |
| Smoked Fish and Cheese Dip | |
| Special Smoked Fish Sandwich | |
| Sausages | p. 129 |
| Summer or Winter? | |
| Grinders | |
| Stuffers | |
| Casings | |
| Using Sausage Casings | |
| Preparing the Casings | |
| Before Stuffing | |
| Stuffing | |
| Closing | |
| Smoking | |
| Experimentation | |
| Summer Sausage | |
| Ingredients | |
| Curing the Beef | |
| Mixing the Ingredients | |
| Grinding | |
| Final Seasoning | |
| Stuffing | |
| Hanging | |
| Smoking | |
| Maturing | |
| Storing | |
| Serving | |
| Further Tips | |
| Variations | |
| Summer Sausage-Dry Cure | |
| Ingredients | |
| Mixing the Ingredients | |
| Curing, Final Seasoning, Etc. | |
| Salami | |
| Ingredients | |
| Mixing and Grinding | |
| Seasoning, Stuffing and Hanging | |
| Smoking | |
| Storage and Serving | |
| Maintaining Freshness | |
| Variations | |
| Breakfast Sausage | |
| Ingredients, Grinding and Seasoning | |
| Stuffing and Smoking | |
| Storing and Serving | |
| Other Notes | |
| Special Sausage Sandwich | |
| Miscellaneous Delicacies | p. 143 |
| Smoked Cheese | |
| Smoked Nuts | |
| Smoked Seeds | |
| Smoked Eggs | |
| Smoked Frog's Legs | |
| Smoked Blueberries | |
| Garlic Bread | |
| Canning Smoked Food | p. 147 |
| Canning Techniques | |
| Sterilization | |
| Liquid Contents | |
| Testing | |
| Big-Scale Production | p. 151 |
| Equipment | |
| Smoke Oven | |
| Refrigeration | |
| Other Equipment | |
| Materials | |
| Records | |
| Economy | |
| Menu Planning | |
| Marketing | |
| Appendix | p. 159 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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