20,60 €
22,89 €
-10% with code: EXTRA
Cold-Smoking & Salt-Curing Meat, Fish, & Game
Cold-Smoking & Salt-Curing Meat, Fish, & Game
20,60 €
22,89 €
  • We will send in 10–14 business days.
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…
22.89
  • Publisher:
  • ISBN-10: 1599219824
  • ISBN-13: 9781599219820
  • Format: 13.7 x 21.3 x 1.3 cm, minkšti viršeliai
  • Language: English
  • SAVE -10% with code: EXTRA

Cold-Smoking & Salt-Curing Meat, Fish, & Game (e-book) (used book) | bookbook.eu

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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

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  • Author: A D Livingston
  • Publisher:
  • ISBN-10: 1599219824
  • ISBN-13: 9781599219820
  • Format: 13.7 x 21.3 x 1.3 cm, minkšti viršeliai
  • Language: English English

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

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