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Cold-Smoking & Salt-Curing Meat, Fish, & Game
by A. D. Livingston


Overview - 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.  Read more...

 
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More About Cold-Smoking & Salt-Curing Meat, Fish, & Game by A. D. Livingston
 
 
 
Overview
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

 
Details
  • ISBN-13: 9781599219820
  • ISBN-10: 1599219824
  • Publisher: Lyons Press
  • Publish Date: October 2010
  • Page Count: 181

Series: A. D. Livingston Cookbooks

Related Categories

Books > Sports & Recreation > Outdoor Skills
Books > Cooking > Methods - Outdoor

 
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