Cold-Smoking and Salt-Curing Meat, Fish, and Game [Book]

Livingston's signature witIn this book, A. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He explains how to prepare smoked and salted hams, fish, jerky, and game--adapting today's materials to yesterday's traditional methods.

"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," he says. This book shows you how, and includes more than seventy-five 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 smokingSalt-curing country ham and other meats