Cold-Smoking & Salt-Curing Meat Fish & Game

<DIV><DIV><DIV><DIV>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: </DIV><P></P>* 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</DIV><P></P><P><B></B></P><P></P><P></P></DIV></DIV>