AtendimentoFavoritos
Acessar conta
Carrinho0

Meu Carrinho

    Total

    Finalização da Compra
    Buscar
    Cold-Smoking & Salt-Curing Meat, Fish, & Game
    Cód:
    491_9781599219820
    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 todays materials to yesterdays traditional methods. As he writes, 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. This book shows you how, and 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: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
    Veja mais

    Quem comprou também comprou

    Quem viu também comprou

    Quem viu também viu