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 along with his personal love of real domestic smoking and curing concepts. He teaches find out how 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 buy, and you may treatment a greater ham with no using any chemical compounds other than usual salt and stable hardwood smoke.” This e-book exhibits you ways, and comprises greater than fifty recipes—such as nation Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as good as whole directions for:

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

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Sample text

Although refrigeration has hurt the stockfish trade, tons of cod are still air-dried commercially in Scandinavia each fall; Norway alone exports 50 million to 55 million pounds of stockfish to Africa in a year, according to A. J. McClane’s Encyclopedia of Fish Cookery. Typically, those cod destined to be stockfish are merely gutted and hung out to dry on huge wooden racks. Of course, a few fish can be dried for home consumption without large racks; often, the gutted fish are hung under the eave of the house.

In fact, I consider the whole side of pork to be salt pork if it is cured and not smoked; if smoked, it’s bacon, I say. Usually, salt pork is the thickness of slab bacon and is prepared with the skin on. Slabs can be cut into convenient lengths and widths. I find that 6-by-12-inch pieces work just fine. You can salt-cure the whole side, then trim it for storage; of course, the trimmings can be used for seasoning meat. ⁄2 side of hog meat, trimmed and cut into sections lots of salt 1 Rub the pieces of side meat on all sides with salt.

They also make a similar product, tarako, from saltcured Pacific pollack. In any case, the roe of cod is also excellent and can be used in this recipe. Menhaden, American shad, hickory shad, mooneye, and other good herring also yield excellent roe. My favorite Batarekh, however, is made from the roe of bluegills, which is readily available to most Americans. Most of the farm ponds in this country are overstocked with bluegills, and these are fat with roe in summer. Catch some and try Batarekh. True, it’s an acquired taste, but before long you’ll crave more—especially if you have been on a no-salt diet.

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