Cold-smoking & Salt-curing Meat, Fish & Game

Cold-smoking & Salt-curing Meat, Fish & Game

Book - 2011
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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
Publisher: Guilford, Conn. : Lyons Press, [2011], ©2011
ISBN: 9781599219820
1599219824
Branch Call Number: 641.616 Li
Characteristics: viii, 181 pages : illustrations ; 22 cm

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