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

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Manufacturer: Storey Publishing, LLC

List Price: $16.95
Our Price: $9.89
You Save: $ 7.06 ( 42% )
(prices subject to change)
Availability: Usually ships in 24 hours

Average Customer Ratings:

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.


PRODUCT DESCRIPTIONS:

Binding: Paperback
Dewey Decimal Number: 641.49
EAN: 9781580174572
ISBN: 1580174574
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Number Of Pages: 192
Publication Date: 2002-08-15
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC


SIMILAR ITEMS:

• Basic Butchering of Livestock & Game
• Build a Smokehouse: Storey Country Wisdom Bulletin A-81 (A Storey country wisdom bulletin)
• Root Cellaring: Natural Cold Storage of Fruits & Vegetables
• BALL Complete Book of Home Preserving
• Meat Smoking and Smokehouse Design


CUSTOMER REVIEWS:

Useful -


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

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

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.

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.

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.

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