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

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

By A D Livingston

Published 2010

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The author would like to acknowledge material quoted from A Man’s Taste, reprinted by permission of the Junior League of Memphis, Inc.; from Mary Randolph’s The Virginia Housewife, first published in 1860; and from Cy Littlebee’s Guide to Cooking Fish & Game, reprinted by permission of the Conservation Commission of the state of Missouri. For different perspectives on smoked and cured meats, the author thanks The South American Cook Book by Cora, Rose, and Bob Brown; The Country Kitchen, a British cookbook by Jocasta Innes; Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Berthe E. Herter; and Butchering, Processing and Preservation of Meat by Frank G. Ashbrook. These and other acknowledgments are also made in the text, as appropriate.