A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback)
 

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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback)

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Item #: 15210634
    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 lates......more

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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.

Author:
Eastman, Wilbur F., Jr.
Genre:
COOKING / Methods / Canning & Preserving
Audience:
General/trade
Format:
Paperback
Pages:
231
Language:
English
Publisher:
Storey Books
Publish Date:
08/15/2002
Copyright Year:
2002
ISBN:
9781580174572
Height:
8.75 in
Wdth:
6.0 in
Thickness:
0.75 in
Unit weight:
0.9 lb
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