Cold-Smoking & Salt-Curing Meat, Fish, & Game
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Product Number: C26932N Price: $14.95 |
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By A.D. Livingston. 158 pages, 5-1/2" x 8-1/4". Softcover.
Combines a lifetime of Southern culinary knowledge with the love of authentic home smoking and curing techniques. Teaches how to prepare smoked and salted hams, fish, jerky, and game without the use of any chemicals – adapting today’s materials to yesterday’s traditional methods. 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. Includes over 50 recipes such as country ham with redeye gravy, Canadian bacon, Scandinavian salt fish, venison jerky, and many others. Copyright 1995.
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