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151 of 153 people found the following review helpful
on February 23, 2005
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.
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76 of 82 people found the following review helpful
on September 20, 2002
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!
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40 of 42 people found the following review helpful
on March 3, 2008
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.
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30 of 34 people found the following review helpful
on January 7, 2014
This book does have a lot of good information, but some of the recipes haven't been updated from the original 1975 version. One in particular has a significant safety problem.

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.
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26 of 29 people found the following review helpful
on September 6, 2012
I have NEVER cured any meat before, I have canned meat,everyone has frozen meat, but never cured meat. This is a good basic book. It gives clear directions and suggestions for different products you can use to cure with. (Some of which you can get here a amazon.com). I also like that it gives you the health warnings, when dealing with food, there is no such thing as too clean or too careful. All in all, this book will get you started and keep you safe, but you MUST follow the directions.
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16 of 17 people found the following review helpful
on November 11, 2012
The title lists Canning Freezing Curing and Smoking and all of those subjects are covered in detail for each category but what is really inside are recipes of all kinds. We are talking about food afterall. Includes 36 full pages of valuable safety related directions concerning pressure canning. Lists unconsidered questions IE what happens to my frozen venision if I lose power and it thaws. just a great deal of useful no nonsense information concerning the preservation of meat fish and game and then the various methods of cooking for ultimate consumption. A great source for considering the 'other' cuts of meat in a carcass. Tongue organs blood and gelatine from cooking the bones. Well worth the asking price
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14 of 15 people found the following review helpful
This is a nice little book with a lot of really good information. Here's a list of chapter headings:
Introduction
Basic Information
Canning
Freezing
Curing and Jerky and Sausage Making
Smokehouses and Smokers: Built, Bought, or Improvised
Beef and Veal
Pork
Lamb
Poultry
Game
Fish
Metric Conversion Charts
Bibliography
Recipe Credits
Resources
Index

If you're making the move towards self-sustainability, this book has a ton of wisdom for you.
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16 of 19 people found the following review helpful
on August 15, 2010
Before I read this book, I knew NOTHING about preserving meat. Now, if the power goes out, my cabinet will be full and my stomach will be happy. :D
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5 of 5 people found the following review helpful
on January 30, 2013
Reminds me of some different ways my mother talked about her family kept meat fresh before refrigerators where common. We have forgotten alot of those skills so it is very nice to have good books to explain things in simple terms.
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4 of 4 people found the following review helpful
on January 14, 2013
I liked this book as it has a lot of good, basic info that you need when preparing to cure your own meat. I would have liked some more recipes and some more detail, but it is a good starter book and it covers many things that you need to know so that you can safely preserve your own meats at home.
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