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Cold-Smoking & Salt-Curing Meat, Fish, & Game
| Our Price |
$ 11.66
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| Retail Value |
$ 14.95 |
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| You Save |
$ 3.29 (22%) |
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| Item Number |
2832733 |
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Item Description...
With 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: * 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 |
Item Specifications...
Pages 181
Dimensions: Length: 0.75" Width: 5.5" Height: 8.5"
Weight: 0.22 lbs.
Binding Softcover
Release Date Oct 5, 2010
ISBN 1599219824
EAN 9781599219820
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Availability 8 units.
Availability accurate as of May 23, 2012 12:11.
Usually ships within one to two business days from Commerce GA.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Not worth the time or money Jun 22, 2006 |
| I am a food professional and consulting chef with many years experience curing and smoking. I found much of the information to be incorrect and some of it unsafe from a food handling, curing, and smoking perspective. There are much better sources of information available, both in books and on the Internet. | | |  | Cold-Smoking & Salt-Curing Meat, Fish,& Game Aug 20, 2005 |
| I bought this book for our son inlaw, He seems happy with it after having a good look but has not tried anything out of it at present | | |  | Not what I had hoped for . . . Sep 7, 2004 |
| This slim volume, while interesting, did not provide the depth I had been hoping for. However, what really ticked me off is that the index is horrible. I was particularly interested in a recipe for cold-smoked salmon. There is one in the text, but it doesn't show up in the index. Of course the author also suggests cooking the smoked salmon before eating -- yeah, that would be great on a bagel! | | | | Cold Smoking & Salt Curing Meat, Fish & Game Mar 11, 2002 |
| A very disappointing book. The descriptions are to vague and are of little use to anyone other then someone with absolutely no knowledge what so ever of this subject. I got more information surfing the net for 45 minutes then this whole book has cover to cover. What good is a book that feels the need to include a recipe for a ham and cheese sandwich? If you are looking for information on smoking and curing meats I highly suggest you look into one of the other books on this subject. This book is not the money. | | |  | the canning freezing, & smoking of meat, fish and game Feb 27, 2002 |
| We got this book in the library and decided that it needed to be part of our collection at home.This is a great book for do-it-yourselfers. Those of us that want to take the middle man out, raise and cure your own meat this is the book for you. It also has some great recepies in the back. | | | Write your own review about Cold-Smoking & Salt-Curing Meat, Fish, & Game
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