Cold-Smoking & Salt-Curing Meat, Fish, & Game
Editorial Reviews
Book Description
Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
From the Back Cover
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. (5 1/2 X 8 1/4, 168 pages, diagrams)
Cold-Smoking & Salt-Curing Meat, Fish, & Game,A. D. Livingston,The Lyons Press,1558214224,Cookery (Smoked foods),Cooking,Cooking / Wine,Smoked fish,Smoked meat,Specific Ingredients - Meat,Cooking / Culinary Arts & Techniques
New Used Books:
Recommended Books