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

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Recommended for culture and rennet products which are time and temperature-sensitive.

Join the generations of cooks who have learned to can, freeze, cure, and smoke meat, fish, and game with this book's simple, safety-conscious instructions. Learn to make dozens of delicious recipes, including:


  • homemade beef jerky
  • pemmican
  • corned beef
  • bacon
  • smoked sausage
  • liverwurst
  • bologna
  • Canadian bacon
  • clam chowder
  • venison mincemeat
  • cured turkey
  • a variety of hams and much more.


    You'll also find complete descriptions of pickling methods for meat and fish; a discussion of the pros and cons of home preserving; and many tips and shortcuts.

    Whether you want to preserve meat at home to save money or to avoid the hormones and other additives in commercial products, this book is for you.


SKU 1044
Barcode # 9781580174572
Artist / Author Wilbur F. Eastman Jr.
Shipping Weight 0.4250kg

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