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A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game
by Wilbur F. Eastman
Available from Amazon
$11.53
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Features
Paperback: 192 pages
Publisher: Storey Publishing, LLC August 15, 2002
Language: English
ISBN-10: 1580174574
ISBN-13: 978-1580174572
Product Dimensions:
8.8 x 6 x 0.6 inches
Shipping Weight: 12.8 ounces
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.
About The Author
Wilbur F. Eastman, Jr. is a contributor for the following Storey Books Title: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Reader Reviews
This book teaches you how to safely---with large emphasis on safety and hygiene---prepare, and store meat using a wide variety of canning, freezing, and curing methods. The text is well-illustrated with diagrams of equipment (including sausage makers, and smokers) and methods. There are plenty of helpful tips, and handy charts indicating how long a product should be heated per pound (with time adjustments when cooking at altitude). The recipes in the book are massive. Most require 100lb of meat, pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat.
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A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game
by Wilbur F. Eastman
Available from Amazon
$11.53
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