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

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

By A D Livingston

Original Publisher
Lyons Press
Date of publication
2010
ISBN
1599219824

says

Late author A. D. Livingston’s learning runs deep and wide. His writing is rich in historical detail about foods as varied as Swedish Gravlax, Indian Bombay duck (not a duck, but a type of fish), Caribbean salt fish, Mexican sun-dried shark and Virginia ham. Livingston wrote a regular column for American magazine Gray’s Sporting Journal, and has a gently droll way of imparting knowledge. Who wouldn’t want to take on the challenge of converting their old fridge into a smoker after reading Livingston’s words? Recipes for the likes of Kedgeree and Pioneer Bacon are concise and clear.

from the publisher

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 50 recipes, such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky – as well as complete instructions for: Preparing salted and 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.