A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game

Name: A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game
Price: 15.26 USD
Availability: InStock
ISBN: 9781580174572

By: Wilbur F. Eastman Jr.

Storey Publishing / Paperback

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Product Description

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This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines.

Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products. Paperback, 231 pages.

Product Information

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Title: A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game
By: Wilbur F. Eastman Jr.
Format: Paperback
Vendor: Storey Publishing

Weight: 14 ounces
ISBN: 1580174574
ISBN-13: 9781580174572
Stock No: WW174574

Publisher's Description

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With dozens of recipes for bacon, corned beef, jerky, pepperoni, and more, this no-nonsense guide is an excellent resource for preserving and storing meat.

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This simple reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.