A.D. Livingston’s Big Book of Meat

Home Smoking, Salt Curing, Jerky, and Sausage

A. D. Livingston

£16.95

IN STOCK

ISBN: 9781493026029

PUBLICATION DATE: August 31, 2018

CATEGORY: Food and Drink

BINDING: Paperback

EXTENT: 392 pages

Written with A.D. Livingston's signature wit and wisdom, his Big Book of Meat is a down-to-earth guide to making sausage, jerky, and home-smoked and dry-cured meats easily and inexpensively in your own kitchen!

This book explains how to:

Choose the right equipment to make sausage and pork, venison, beef, chicken and fish.
Create deli-style cold cuts.
Dry and store jerky.
Salt-cure country hams and other meats.
Build a modern walk-in smokehouse.
Adapt today's materials to yesterday's traditional methods.
Choose woods and fuels for smoking.

And so much more!

As A.D. once said, '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 hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.

Meet the author A. D. Livingston

The late A.D. Livingston wrote a regular column for Gray’s Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish and Game; The Curmudgeon’s Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooked, fished, hunted, and wrote from his home in Wewahitchka, Florida.

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Reviews for A.D. Livingston’s Big Book of Meat

AD Livingston was a legendary food columnist for the Gray’s Sporting Journal in the USA. Perhaps less known in the UK, he was, however, an avid huntsman, fisherman and a talented cook, so you might want to add his book to your collection. The Big Book of Meat is exactly what it says in the title — filled with meat from cover to cover. It covers all types of meat, from beef, through venison, all the way to fish — and it does cover them in depth as the book is over 390 pages! So, if you fancy a bit of yeehaw in your kitchen — grab a copy now.

BASC, Shooting & Conservation Magazine