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

Front Cover
Storey Publishing, Mar 9, 2011 - Cooking - 192 pages
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. 
 

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Contents

2 Canning
12
3 Freezing
37
4 Curing and Jerky and Sausage Making
54
Built Bought or Improvised
81
6 Beef and Veal
93
7 Pork
120
8 Lamb
146
9 Poultry
158
10 Game
173
11 Fish
195
Metric Conversion Charts
220
Bibliography
221
Recipe Credits
223
Resources
224
Index
226
Copyright

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About the author (2011)

The late Wilbur F. Eastman, Jr., authored A Guide to Canning, Freezing, Curing & Smoking Meat, Fish and Game

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