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Book Reviews of Cold-Smoking Salt-Curing Meat, Fish, Game

Cold-Smoking  Salt-Curing Meat, Fish,  Game
ColdSmoking SaltCuring Meat Fish Game
Author: A. D. Livingston
ISBN-13: 9781558214224
ISBN-10: 1558214224
Publication Date: 6/1/1995
Pages: 168
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Publisher: The Lyons Press
Book Type: Paperback
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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.