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

By: Wilbur F. Eastman, Jr. Jr.

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Paperback | 15 August 2002 | Edition Number 1

At a Glance

Paperback
192 Pages

Dimensions(cm)
22.8 x 15.2 x 1.8

Paperback

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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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Non-Fiction Cooking, Food & Drink Cookery By Ingredient Cooking With Fish & Seafood Recipes & Cookbooks Cooking With Meat & Game Preserving & Freezing

Introduction	p. vi
Basic Information	p. 1
Canning	p. 12
Freezing	p. 37
Curing and Jerky and Sausage Making	p. 54
Smokehouses and Smokers: Built, Bought, or Improvised	p. 81
Beef and Veal	p. 95
Pork	p. 120
Lamb	p. 146
Poultry	p. 158
Game	p. 173
Fish	p. 195
Metric Conversion Charts	p. 220
Bibliography	p. 221
Recipe Credits	p. 223
Resources	p. 224
Index	p. 226
Table of Contents provided by Syndetics. All Rights Reserved.

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

At a Glance

Paperback

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