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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game Paperback – August 15, 2002
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Top Customer Reviews
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!
I love pastrami and to make it you need to corn the brisket first, which is essentially brining the beef in salty water for at least 5 days. One dangerous backteria that salt alone can't inhibit is Clostridium botulinum. C. botulinum produces a toxin that will give you botulism, which is very bad. The fix for this is to add a little sodium nitrite (not nitrate) in the form of Instacure #1 (93.75% salt, 6.25% sodium nitrite, red color so no one mistakes if for table salt) to your brine. My big concern with this book is that the recipe for corning beef calls for Saltpeter, which is potassium nitrate. The "ate" in the word nitrate tells you that this is an old recipe that's not as safe as it should be.
I'm sure this book at the top if its game in 1975 but now it seems a bit quaint. I have to ding the book 2 full stars just for the saftey shortfall. It's still full of good information though, just do your homework.
Curing and Jerky and Sausage Making
Smokehouses and Smokers: Built, Bought, or Improvised
Beef and Veal
Metric Conversion Charts
If you're making the move towards self-sustainability, this book has a ton of wisdom for you.
Most Recent Customer Reviews
A great book if you are new to meats or just need a refresher. Breaks many things down and walks you step by step through the whole process. Read morePublished 1 day ago by Kita VonYaeger
I love this book! I have just started out learning how to do all this stuff and I had no idea where to start. Read morePublished 1 month ago by Amazon Customer