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cold-smoking & salt-curing meat, fish, & game
A. D. Livingston
(Author)
·
Lyons Press
· Paperback
cold-smoking & salt-curing meat, fish, & game - Livingston, A. D.
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Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Wednesday, June 12 and
Friday, June 28.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "cold-smoking & salt-curing meat, fish, & game"
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
