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portada cold-smoking & salt-curing meat, fish, & game
cold-smoking & salt-curing meat, fish, & gamecold-smoking & salt-curing meat, fish, & gamecold-smoking & salt-curing meat, fish, & gamecold-smoking & salt-curing meat, fish, & game
Type
Physical Book
Author
Publisher
Year
2010
Language
English
Pages
181
Format
Paperback
Dimensions
21.3 x 13.7 x 1.3 cm
Weight
0.22 kg.
ISBN
1599219824
ISBN13
9781599219820
Categories

cold-smoking & salt-curing meat, fish, & game

A. D. Livingston (Author) · Lyons Press · Paperback

cold-smoking & salt-curing meat, fish, & game - Livingston, A. D.

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Synopsis "cold-smoking & salt-curing meat, fish, & game"

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

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