Customer Reviews

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

5 star:		(3)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(3)

 

 

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!

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.

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!

I am a food professional and consulting chef with many years experience curing and smoking. I found much of the information to be incorrect and some of it unsafe from a food handling, curing, and smoking perspective. There are much better sources of information available, both in books and on the Internet.

I picked up three different A.D. Livingston books at the library, one on sausage making, one on making jerky, and this edition on cold smoking and salt curing. A good forty to fifty percent of the text is identical from book to book. I don't mean similar, I mean copied word for word. That's quite a racket. Just keep selling the same text under different names.

As to the book itself, I found the instructions to be vague and incomplete. It would provide nothing to the experienced user and confuse the heck out of a novice. The recipes were not particularly useful, as they are simple, common items and not at all innovative or intriguing. There are several good books on smoking and curing meat on the market. This is not one of them.

Quite a good introductory book on the subject. Obviously very American in approach but everything can easily be translated to an European perspective. Don't expect an in depth coverage.

Not only is this book informative, it's a history lesson. I have come to rely on amazon.com for purchasing over 90% of my books.

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.

I bought this book for our son inlaw, He seems happy with it after having a good look but has not tried anything out of it at present