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

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)

General

Imprint:	The Lyons Press
Country of origin:	United States
Release date:	June 1995
First published:	June 1995
Authors:	A.D. Livingston
Dimensions:	210 x 141 x 9mm (L x W x T)
Format:	Paperback
Pages:	158
ISBN-13:	978-1-55821-422-4
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General Books > Food & Drink > General cookery > Preserving > General Promotions
LSN:	1-55821-422-4
Barcode:	9781558214224

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