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    Cooking Books -> Meats

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

    by:
    Livingston, A. D.




    Publisher:
    The Lyons Press
    Published: November 1995
    ISBN: 1558214224
    Format:Paperback
    Pages:168


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    Book Description
    Book Description
    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 the author 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 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; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others.


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