Cold-Smoking & Salt-Curing Meat, Fish, & Game [Paperback]

A. D. Livingston (Author)

Book Description

Publication Date: June 1, 1995

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

Editorial Reviews

From the Back Cover

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 the author 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 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; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. (5 1/2 X 8 1/4, 168 pages, diagrams)

About the Author

A. D. Livingston writes a regular column for Gray’s Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon’s Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes.

--This text refers to an alternate Paperback edition.

Product Details

• Paperback: 168 pages
• Publisher: Lyons Press; 1st edition (June 1, 1995)
• Language: English
• ISBN-10: 1558214224
• ISBN-13: 978-1558214224
• Product Dimensions: 8.4 x 5.7 x 0.9 inches
• Shipping Weight: 6.4 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #785,360 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

71 of 76 people found the following review helpful:

5.0 out of 5 stars Cold Smoking and Salt Curing Meat, Fish and Game, April 2, 2000

By 

"seaglass8" - See all my reviews

This review is from: Cold-Smoking & Salt-Curing Meat, Fish, & Game (Paperback)

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!

52 of 56 people found the following review helpful:

1.0 out of 5 stars Cold Smoking & Salt Curing Meat, Fish & Game, March 10, 2002

By 

Joe Brandl (Northern New England NH) - See all my reviews

This review is from: Cold-Smoking & Salt-Curing Meat, Fish, & Game (Paperback)

A very disappointing book. The descriptions are to vague and are of little use to anyone other then someone with absolutely no knowledge what so ever of this subject. I got more information surfing the net for 45 minutes then this whole book has cover to cover. What good is a book that feels the need to include a recipe for a ham and cheese sandwich? If you are looking for information on smoking and curing meats I highly suggest you look into one of the other books on this subject. This book is not the money.

26 of 28 people found the following review helpful:

2.0 out of 5 stars Not what I had hoped for . . ., September 7, 2004

By 

Merlyn31 - See all my reviews

This review is from: Cold-Smoking & Salt-Curing Meat, Fish, & Game (Paperback)

This slim volume, while interesting, did not provide the depth I had been hoping for. However, what really ticked me off is that the index is horrible. I was particularly interested in a recipe for cold-smoked salmon. There is one in the text, but it doesn't show up in the index. Of course the author also suggests cooking the smoked salmon before eating -- yeah, that would be great on a bagel!