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

Storey Publishing / Paperback

In Stock
Stock No: WW174574


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Product Description

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

Format: Paperback
Vendor: Storey Publishing
ISBN: 1580174574
ISBN-13: 9781580174572

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Publisher's Description

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.

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