Product Description

Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.

Product Details

• Amazon Sales Rank: #56986 in Books
• Published on: 1995-06-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 168 pages

From the Back Cover
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 the author 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 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; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. (5 1/2 X 8 1/4, 168 pages, diagrams)

Customer Reviews

Cold Smoking and Salt Curing Meat, Fish and Game
This is a great cookbook for the serious hunter or just anyone who loves to smoke or cure foods. The book is divided into 2 sections. The first part explains salted, cured, and dry cured foods and how to make your own brined or corned meats.The second section explains how to smoke fish or meats, and gives instructions for building a smokehouse, the best types of wood to use and many excellent recipes for all types of meats, and fish. Make your own bacon or jerky. Great gift book for the outdoorsman!

Cold Smoking & Salt Curing Meat, Fish & Game
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.

Not what I had hoped for . . .
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!