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.
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish...
and over one million other books are available for Amazon Kindle.
Learn more
| |||||||||||||||
Book Description
Frequently Bought Together
Editorial Reviews
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.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
69 of 70 people found the following review helpful:
5.0 out of 5 stars
informative, handy, with large scale recipes,
By rkchin (new york city) - See all my reviews
This review is from: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (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.
44 of 49 people found the following review helpful:
5.0 out of 5 stars
for the carnivore in you!,
By
This review is from: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (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!
12 of 14 people found the following review helpful:
5.0 out of 5 stars
Help out alot,
Amazon Verified Purchase(What's this?)
This review is from: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback)
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.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
Key Phrases - Statistically Improbable Phrases (SIPs):
(learn more)
boiling meat juice, pressure canner, curing mix, meat chart, ounces saltpeter, primary cuts, brine cure, meat loosely, meaty pieces, smoke chamber, smoke tunnel, canning meat, bony pieces, less tender cuts, food thermometer, canned sausage, freezer tape, dry curing, inch headroom, small game animals, dry cure, correct pressure Key Phrases - Capitalized Phrases (CAPs): (learn more)
Canner Pressure, Altitudes of Style Jar Process, Pack Size Time, Raw Quarts, Hot Pints, Basic Information, Department of Agriculture, Raw Pints, Without Bones, Half-pints Hot, Extension Service, Hot Half-pints, Morton Tender Quick Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
boiling meat juice, pressure canner, curing mix, meat chart, ounces saltpeter, primary cuts, brine cure, meat loosely, meaty pieces, smoke chamber, smoke tunnel, canning meat, bony pieces, less tender cuts, food thermometer, canned sausage, freezer tape, dry curing, inch headroom, small game animals, dry cure, correct pressure Key Phrases - Capitalized Phrases (CAPs): (learn more)
Canner Pressure, Altitudes of Style Jar Process, Pack Size Time, Raw Quarts, Hot Pints, Basic Information, Department of Agriculture, Raw Pints, Without Bones, Half-pints Hot, Extension Service, Hot Half-pints, Morton Tender Quick Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
So You'd Like to...
|
|
