Cold-Smoking and Salt-Curing Meat, Fish and Game Book
Cookbook author A.D. Livingston combines a dose of Southern culinary delights with his own love and knowledge of authentic home smoking and curing techniques. Learn how to prepare smoked and salted hams, fish, jerky, game and more than 50 recipes such as Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish and Venison Jerky. 192 pages. Softcover.