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.
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About the Author
Wilbur F. Eastman, Jr. is a contributor for Storey Books titles including: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game.
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Most Helpful Customer Reviews
111 of 112 people found the following review helpful
By rkchin
Format:Paperback
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.
58 of 64 people found the following review helpful
Format:Paperback
Join the generations of hunters in the wild & in the aisles of local supermarkets who have learned to can, freeze, cure & smoke meat, fish & game with this simple, safety-conscious primer about making beef jerky, bologna, cured turkey, bacon, corned beef, pemmican, clam chowder, & much, much more.
It will also turn you on to other ways to prepare your meats, & fill you with satisfaction when you look in your freezer, on your shelves & in your cupboards.
Very glad it's been re-printed - my ancient copy was getting unreadable!
23 of 25 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
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.
Most Recent Customer Reviews
5.0 out of 5 stars
wife likes it
got this, have not tried the stuff in it but we will try it out this fall and see, seem to be consistan with common knowlege of grandma's, only you can read the writing.
Published 29 days ago by Andrew
5.0 out of 5 stars
My wife loves it
I grew up where we canned foods. My wife makes great meat dishes that we freeze. Over time you get freezer burn. We use this to can the meat withot the freezer burn problems.
Published 1 month ago by Alegandron
5.0 out of 5 stars
Lots of stuff to learn!
If we can learn all of the things this book has to teach we will be so much better off. We are trying to be self suffiecient.
Published 2 months ago by Donna Rankin
5.0 out of 5 stars
canning and freezing
This book has a lot of good information on what it's about. Would recommend it for those that want to get into it.
Published 2 months ago by Gary
4.0 out of 5 stars
Detailed and interesting - should come with a large pressure cooker
I really enjoyed this book. Lots of detail and pictures. Dont buy materials until after you have read the book. Read more
Published 2 months ago by Cliff Chroust
5.0 out of 5 stars
Fine book
Informative, well thought out and well written. Highly recommended if you need info on the subject. Being a carnivore I appreciate the joys of keeping extra meat/foods as long as... Read more
Published 2 months ago by Sarah Acker
5.0 out of 5 stars
Very handy literature
This will be a very useful reference for future preservation efforts. The writing is clear an concise. The directions are easy to follow.
Published 2 months ago by Derf
5.0 out of 5 stars
very informative book.
Covers every base I can think of. Not much more to say. My brother is a avid reader, unlike me, and was really impressed with the detail.
Published 2 months ago by James
5.0 out of 5 stars
GOOD BOOK
JUST GETTING INTO PRESSURE CANNING AND THIS BOOK HELPS A LOT; TIMES, HOW TO PREPARE EACH ITEM FOR CANNING AND HOW TO PRESERVE EVERYTHING THE PROPER WAY SO THAT YOU DON'T KILL... Read more
Published 3 months ago by PJDSR
5.0 out of 5 stars
great!
No bones, no bull, straight to the point, easy to follow instructions, and has many great recapies too, bottom line, buy it.
Published 3 months ago by Tom
