Cold-Smoking & Salt Curing Meat, Fish, & Game by A.D. Livingston. With this book 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 yesterdays traditional methods. As the author 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 complete instructions for: Preparing salted, dried fish; Preparing planked fish, or gravlax; Building a modern walk-in smokehouse; Constructing small-scale barbeque smokers; Choosing woods and fuels for smoking; Salt-curing country ham and other meats. Together over 50 recipes such as country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. Soft cover, 158 pages, 5 +" x 8". We offer free shipping on all orders over $19.94. Orders under $19.95 will have a $2.50 handling fee added. To order by phone call toll free 866-596-9982.