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

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

Authentic home smoking and salt-curing techniques--all delivered with A. D. Livingston's signature witIn this book, A. D. Livingston 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 smokingSalt-curing country ham and other meats

A. D. Livingston writes a regular column for Gray’s Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon’s Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes.

SKU	Unavailable
ISBN 13	9781599219820
ISBN 10	1599219824
Title	Cold-Smoking & Salt-Curing Meat, Fish, & Game
Author	A D Livingston
Condition	Unavailable
Binding Type	Paperback
Publisher	Rowman & Littlefield
Year published	2010-10-05
Number of pages	192
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable