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

Descriere

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