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

By A. D. Livingston

With this booklet, A. D. Livingston combines a life of Southern culinary wisdom together with his personal love of real domestic smoking and curing strategies. He teaches tips on how to organize smoked and salted hams, fish, jerky, and game—adapting brand new fabrics to yesterday's conventional tools. As he writes, “you can smoke a greater fish than you should purchase, and you may medication a greater ham with no using any chemical compounds other than traditional salt and stable hardwood smoke.” This publication exhibits you the way, and contains greater than fifty recipes—such as nation Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as good as entire directions for:

* getting ready salted, dried fish * getting ready planked fish, or gravlax * development a contemporary walk-in smokehouse * developing small-scale barbeque people who smoke * determining woods and fuels for smoking * Salt-curing kingdom ham and different meats

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