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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
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A Guide to Canning, Freezing, Curing & Smoking Features
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Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked sausage and much more
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Complete descriptions of pickling methods for meat and fish
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Wilbur Eastman Jr., 5-1/2" x 8-3/8", 231 pp.Chapter 1 - Some Basic Information Chapter 2 - Canning Chapter 3 - Freezing Chapter 4 - Curing Chapter 5 - How to Build a Smokehouse and Do It Yourself Chapter 6 - Beef and Veal Chapter 7 - PorkChapter 8 - Lamb Chapter 9 - Poultry Chapter 10 - Game Chapter 11 - Fish Chapter 12 - Recipes Excerpt from Chapter 1
About A Guide To Canning, Freezing, Curing & Smoking
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.
