Title: Cold Smoking and Salt Curing Meat, Fish and Game
Author: A D Livingston
Blurb: This book will teach you how to prepare smoked and salted hams, fish, jerky and game – adapting today’s materials to yesterday’s traditional methods.
In the author’s words, “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”. He includes complete instructions for building a walk-in smokehouse or small-scale barbecue smoker, discusses how to choose woods and fuels, and also presents 50 mouthwatering recipes for such dishes as country ham with redeye gravy, Scandinavian salt fish, venison jerky and many others.