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A.D. Livingston's Big Book of Meat

Home Smoking, Salt Curing, Jerky, and Sausage
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From the legendary food columnist for Gray's Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray's Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks-three of his bestselling cookbooks in one amazing package! A.D. Livingston's Big Book of Sausage, Jerky, and Smoked and Salted Meats gives every country cook-and sportsmen in particular-a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called "an American master."
Part One: Jerky Part Two: Sausage Part Three: Cold-Smoking and Salt-Curing Meat Metric Conversion Tables Glossary Sources of Materials and Supplies Further Reading Index About the Author
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