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 ...
 |  Author : Wilbur F. Eastman Number of Pages : 192 Publisher : Storey Publishing, LLC Company : LEM List Price: Our Price: $9.59 You Save: $7.36 (44%) Used Price : $9.09 |
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.SimilarProduct
- Mini Farming: Self-Sufficiency on 1/4 Acre
- Basic Butchering of Livestock & Game
- Back to Basics: A Complete Guide to Traditional Skills, Third Edition
- The Trapper's Bible: Traps, Snares & Pathguards
- Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation