Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks) - Softcover

Livingston, A.

Softcover

ISBN 10: 1599219824 ISBN 13: 9781599219820

Publisher: Lyons Press, 2010

Synopsis

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

About this title

From the Back Cover

Authentic home smoking and salt-curing techniques—all delivered with A. D. Livingston’s signature wit

In this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He explains how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. “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,” he says. This book shows you how, and includes more than seventy-five 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

About the Author

A. D. Livingston writes a regular column for Gray's Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes.

Edition details

• Publisher: Lyons Press
• Publication date: 2010
• ISBN 10: 1599219824
• ISBN 13: 9781599219820
• Binding: Paperback
• Language: English
• Number of pages: 192