AUTHOR : JACKIE REYNOLDS :
E-MAIL smokery@shasta.com
Millville resident Jackie Reynolds has a passion - creating the best smoked meats .....
After a 15 year effort , she has published a book telling everyone how to do just that ...
"OUT OF JACKIE'S SMOKE HOUSE" is not just a cook book - it is everything you
ever wanted to know about smoking meats and making jerky , from wild game , beef , fish
to poultry . There are recipes for each different type of meat , tips and techniques , how to
and even plans for building a smoker . When a brine is called for , the recipe is setting right on
the page its called for , not referred to in the abstract . The book is written in plain English ..
There are numerous brines recommended for various meats - Jackie went to great lengths
to develop low salt brines - quite a trick if you think about it .
I never knew you could smoke so many things .... and I even got a chance to sample some
of Jackie's home-made jerky , and it was fabulous !
Growing up in the area in a family of hunters and fishermen , she learned at an early age to
make jerky from her Mom and Grandmother . For 30 years she learned the ins and outs of
smoking meats . She even talks about different wood chips and how they will affect the meat
The cook book was written and published by Jackie Reynolds, and is Highly recommended.