Cold-Smoking & Salt-Curing Meat, Fish, & Game (Paperback)

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ITEM# 12698961
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    Cold-Smoking & Salt-Curing Meat, Fish, & Game (Paperback)
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    ITEM#: 12698961

    A. D. Livingston writes a regular column for Gray’s Sporting Journal and is the author of more than a dozen cookbooks, includingCast-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; andOn the Grill. He cooks, fishes, hunts, and writes.
    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

     

     

     

     

    Specs

    ISBN 9781599219820
    Genre SPORTS & RECREATION / Outdoor Skills
    Format Paperback
    Pages 181
    Publisher Date 2010-10-05 00:00:00.0
    Publisher Lyons Pr
    Copyright Year 2011
    Height 8.5 in
    Wdth 5.5 in
    Thickness 0.75 in
    Unit weight 0.22 lb
    Language English
    Audience General/trade
    Authors Livingston, A. D.

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