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• by:
• Livingston, A.D.

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. The book 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 everything from building a modern smokehouse and small-scale barbecue smokers to choosing woods for smoking.