{"product_id":"cold-smoking-salt-curing-meat-fish-game-paperback","title":"Cold-Smoking \u0026 Salt-Curing Meat, Fish, \u0026 Game - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eA. D. Livingston\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWith 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 fifty recipes--such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky--as well as complete instructions for: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e* 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 smoking * Salt-curing country ham and other meats \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003c\/b\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eAuthentic home smoking and salt-curing techniques--all delivered with A. D. Livingston's signature witIn this book, A. D. 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\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eA. D. Livingston\u003c\/b\u003e writes a regular column for \u003ci\u003eGray's Sporting Journal\u003c\/i\u003e and is the author of more than a dozen cookbooks, including \u003ci\u003eCast-Iron Cooking\u003c\/i\u003e; \u003ci\u003eCold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky\u003c\/i\u003e; \u003ci\u003eSausage\u003c\/i\u003e; \u003ci\u003eThe Freshwater Fish Cookbook;\u003c\/i\u003e\u003ci\u003eThe Whole Grain Cookbook\u003c\/i\u003e; and \u003ci\u003eOn the Grill\u003c\/i\u003e. He cooks, fishes, hunts, and writes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 05, 2010\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51893599404320,"sku":"9781599219820","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/HJVlxkFmHr9781599219820.webp?v=1782003676","url":"https:\/\/ebocreations.com\/products\/cold-smoking-salt-curing-meat-fish-game-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}