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

By: A. D. Livingston

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Synopsis: 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

Book Quality:: Publisher Quality
Book Size:: 192 Pages
ISBN-13:: 9780762767113
Related ISBNs:: 9781599219820
Publisher:: Globe Pequot Publishing
Date of Addition:: 10/05/25
Copyrighted By:: A. D. Livingston
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Sports, Cooking, Food and Wine, Outdoors and Nature
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.