By A. D. Livingston

With this booklet, A. D. Livingston combines a life of Southern culinary wisdom along with his personal love of genuine domestic smoking and curing ideas. He teaches how you can arrange smoked and salted hams, fish, jerky, and game—adapting present day fabrics to yesterday's conventional tools. As he writes, “you can smoke a greater fish than you should buy, and you'll healing a greater ham with out using any chemical compounds other than traditional salt and solid hardwood smoke.” This e-book indicates you the way, and comprises greater than fifty recipes—such as nation Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as good as entire directions for:

* getting ready salted, dried fish * getting ready planked fish, or gravlax * development a contemporary walk-in smokehouse * developing small-scale barbeque people who smoke * selecting woods and fuels for smoking * Salt-curing state ham and different meats

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Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks) by A. D. Livingston


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