[PDF.20uf] Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks)
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Cold-Smoking & Salt-Curing Meat, Fish, & Game (A. D. Livingston Cookbooks)
A. D. Livingston
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| #145880 in Books | Lyons Press | 2010-10-05 | Original language:English | PDF # 1 | 8.50 x5.50 x.75l,.48 | File type: PDF | 192 pages | ||0 of 0 people found the following review helpful.| like most curing books|By Steven Weaver|like most curing books, this one is kind of vague in the areas I am interested in. There are generalities common to most of the curing books I have read. I am still looking for one that is more informative, more definative on cold curing bacon.|0 of 0 people found the following review helpful.| average|From the Back Cover||Authentic home smoking and salt-curing techniques—all delivered with A. D. Livingston’s signature wit||In this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking
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 hardwoo...
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