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

General

Imprint:	The Lyons Press
Country of origin:	United States
Release date:	December 2010
First published:	October 2010
Authors:	A.D. Livingston
Dimensions:	216 x 137 x 12mm (L x W x T)
Format:	Paperback - Trade
Pages:	181
ISBN-13:	978-1-59921-982-0
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Food & Drink > General cookery > General Promotions
LSN:	1-59921-982-4
Barcode:	9781599219820

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