Cold-Smoking & Salt-Curing Meat, Fish, & Game

by Livingston, A. D.
4.4 out of 5 Customer Rating
ISBN: 9781558214224
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Used - Trade Paperback - 9781558214224

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Overview

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game--adapting today's materials to yesterday's traditional methods. As he writes, "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke." This book shows you how, and includes more than fifty recipes--such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky--as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
  • Format: TradePaperback
  • Author: Livingston, A. D.
  • ISBN: 9781558214224
  • Condition: Used
  • Dimensions: 8.28 x 0.45
  • Number Of Pages: 158
  • Publication Year: 1995

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