Cold-Smoking & Salt-Curing Meat, Fish, & Game by A. D. Livingston

Cold-Smoking & Salt-Curing Meat, Fish, & Game by A. D. Livingston

By A. D. Livingston

With this ebook, A. D. Livingston combines a life of Southern culinary wisdom together with his personal love of real domestic smoking and curing ideas. He teaches the right way to organize smoked and salted hams, fish, jerky, and game—adapting today’s fabrics to yesterday’s conventional equipment. As he writes, “you can smoke a greater fish than you should purchase, and you'll treatment a greater ham with out using any chemical compounds other than traditional salt and sturdy hardwood smoke.” This booklet exhibits you the way, and comprises greater than fifty recipes—such as kingdom Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as good as entire directions for:

* getting ready salted, dried fish * getting ready planked fish, or gravlax * construction a latest walk-in smokehouse * developing small-scale barbeque people who smoke * picking out woods and fuels for smoking * Salt-curing state ham and different meats

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Extra resources for Cold-Smoking & Salt-Curing Meat, Fish, & Game

Example text

Trim the visible fat from your ham, but leave the skin intact. 7. Move the ham to a salting table or bench and apply the salt cure. Use at least 8 pounds of salt per 100 pounds of ham. indd 49 7/16/10 9:22 AM cold-smoking & salt-curing meat, fish, & game spices and other ingredients can also be mixed in for one purpose or another. Sodium nitrate, sodium nitrite, Prague Powder (a commercial curing mixture), and saltpeter preserve and enhance the bright red color of the ham, but they have little curing power.

Note that the salt will have softened the small bones in the fillets. Whole fish should be boned, which is easily accomplished by spreading the body cavity, pulling off one side, and lifting out the backbone. indd 31 7/16/10 9:22 AM cold-smoking & salt-curing meat, fish, & game Salt Salmon Birdseye According to George Leonard Herter, the late Clarence Birdseye, the father of frozen supermarket foods, came up with the following recipe for salmon and other fatty fish, such as bullheads. Further (Herter says), the same dish was once called salmon fuma in New York City.

International Salt-Fish Specialties A surprising number of specialty dishes, from Swedish gravlax to Indian Bombay duck, are made with salt fish. Some of these— mostly appetizers—are eaten without being cooked. On first thought, this fact may turn you off from these delicacies, but remember that caviar is not cooked either. I enjoy most of these dishes very much, but I want to make my own, starting with very fresh fish. Gravlax In Iceland and Sweden, Atlantic salmon are salted and eaten with a mustard dill sauce.

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