COLD SMOKING & SALT CURING MEAT

3.5 Stars 2 Reviews
SKU: 2191043
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COLD SMOKING & SALT CURING MEAT 4 2 1

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Details

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

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 the author 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 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; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. Includes diagrams.

Paperback, 5-1/2" X 8-1/4", 168 Pages

Additional Info

Additional Info

SKU 2191043
Ship Weight 0.5000
Expert Review Stars N/A
Manufacturer N/A
Manufacturer Part Number 978-1-59921-982-0
Book Theme Curing
Requires Shipping Upcharge N/A

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3.5Stars 2Reviews