With this book, A.
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.
| For | Preparing salted dried fish |
|---|
Lyons Press Cold-smoking & salt-curing meat, fish, & game, paperback/a. d. livingston
