By A. D. Livingston
* 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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Extra resources for Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks)
Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks) by A. D. Livingston