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

Author: Wilbur F. Eastman
ISBN: 1580174574
Manufacturer: Storey Publishing, LLC
Customer Rating:

, based on 6 reviews

Lowest Price: $9.89
By Supplier: fantastic_shopping

Availability: Usually ships in 1-2 business days

Description/Reviews | Feedback | View All Offers (33)

Editorial Review:

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.

Customer Reviews:

Useful

Very Useful for anyone interested in Living off of the Land.

2008-09-30

Great Seller!!

Good service. Product arrived in good condition and in a timely manner. Would do business whit this seller again!

2008-07-05

Help out alot

I ordered this book to find out how to cure bacon and smoke meat. I found it very helpfull. I was having a hard time in finding a cure, but the book sugested a cure by mortin. I will tell everyone I know. If you need a good meat book this is one of our favorites.

2008-03-03

GREAT BOOK

This is a really good book to have on hand. It has a lot of really nice recipes and it is very easy to read. The directions are very clear and well written.

2007-12-07

informative, handy, with large scale recipes

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.

2005-02-23

More Feedback