A.D. Livingston’s Big Book of Meat

Home Smoking, Salt Curing, Jerky, and Sausage

A. D. Livingston



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.

Books by A. D. Livingston

Venison Cookbook

A. D. Livingston