Cold-Smoking and Salt-Curing Meat, Fish, and Game by A.D. Livingston

Cold-Smoking and Salt-Curing Meat, Fish, and Game by A.D. Livingston
Product Code: 292
Availability: In Stock
Price: $14.95
   - OR -   

In this book, A. D. Linvingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He explains how to prepare smoked and salted hams, fish, jerky, and game - adapting today's materials to yesterday's traditional methods. "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," he says. This book shows you how, and includes more than seventy-five 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

Write a review

Your Name:


Your Review: Note: HTML is not translated!

Rating: Bad            Good

Enter the code in the box below:



Information

Customer Service