Glossary

Appears in

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

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

By A D Livingston

Published 2010

  • About
Not all of the terms below are used elsewhere in this book; however, they may be helpful to readers coming here from other books or who might otherwise expect to see the terms. A few terms, such as “salt equalization,” may not be used in other books on the subject. Most of the terms are discussed in more detail in the text, to which the index is the best guide.