A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
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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.
Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense 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.
Save money and avoid hormones and other additives in commercial meats! Join generations of cooks who have learned to process and preserve their own meats at home. Simple, safety-conscious instructions, pros and cons, money-saving shortcuts and how-tos (even how to build smokehouses).
Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked sausage and much more
Complete descriptions of pickling methods for meat and fish
Wilbur Eastman Jr., 5-1/2" x 8-3/8"
231 pp. Paperback
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