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 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."...

• Format: Paperback
• Language: English
• ISBN: 1599219824
• ISBN13: 9781599219820
• Release Date: October 2010
• Publisher: Lyons Press
• Length: 192 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.5" x 5.4" x 8.4"

Customer Reviews

the canning freezing, & smoking of meat, fish and game

We got this book in the library and decided that it needed to be part of our collection at home.This is a great book for do-it-yourselfers. Those of us that want to take the middle man out, raise and cure your own meat this is the book for you. It also has some great recepies in the back.

Cold Smoking and Salt Curing Meat, Fish and Game

This is a great cookbook for the serious hunter or just anyone who loves to smoke or cure foods. The book is divided into 2 sections. The first part explains salted, cured, and dry cured foods and how to make your own brined or corned meats.The second section explains how to smoke fish or meats, and gives instructions for building a smokehouse, the best types of wood to use and many excellent recipes for all types of meats, and fish. Make your own bacon or jerky. Great gift book for the outdoorsman!