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Cold-Smoking & Salt-Curing Meat, Fish, & Game

By: (Author) A. D. Livingston

Werezi Extended Catalogue
Delivery in 26 days

Ksh 2,250.00

Format: Paperback / Softback

ISBN-10: 1599219824

ISBN-13: 9781599219820

Publisher: Rowman & Littlefield

Imprint: The Lyons Press

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Dec 5th, 2010

Print length: 192 Pages

Weight: 246 grams

Dimensions (height x width x thickness): 13.90 x 21.60 x 1.40 cms

Product Classification: Cookery / food & drink etc
General cookery & recipes

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Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
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

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