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Cold-Smoking & Salt-Curing Meat, Fish, & Game Paperback – June 1, 1995
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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)
Top customer reviews
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I personally would like a little more science. Yes, he gives weights, measures and temperatures, but when rubbing the salt in, do you want the meat to be white, or just rubbing it so there is salt all along the surface will be sufficient?
Having said that, it's a great book. Everything else about it is my style and I feel very comfortable using his instructions.
I question if the author has actual experience, it appears that he has just read other material,
and written it up differently. He seems to be written by a guy who writes books (on any subject) for a living.