Cold-Smoked Birds

Appears in

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

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

By A D Livingston

Published 2010

  • About
As a rule, the larger the bird, the more time it takes to cure and smoke it properly. In all cases, cold-smoked birds should be cooked before they are eaten. In most cases, it’s best to pluck the birds instead of skinning them.