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

(Author)

Editorial Reviews

Product Description

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.

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

• Paperback: 192 pages
• Publisher: Storey Publishing, LLC (August 15, 2002)
• Language: English
• ISBN-10: 1580174574
• ISBN-13: 978-1580174572
• Product Dimensions: 8.8 x 6 x 0.6 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #11,646 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #14 in

  Books > Cooking, Food & Wine > Canning & Preserving

Customer Reviews

Most Helpful Customer Reviews

34 of 34 people found the following review helpful:

5.0 out of 5 stars informative, handy, with large scale recipes, February 23, 2005

By	rkchin (new york city) - See all my reviews

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.

27 of 30 people found the following review helpful:

5.0 out of 5 stars for the carnivore in you!, September 20, 2002

By	Rebecca Brown "rebeccasreads" (Clallam Bay, WA United States) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

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!

5 of 6 people found the following review helpful:

4.0 out of 5 stars GREAT BOOK, December 7, 2007

By	Deborah Greiner (Oakdale, CA USA) - See all my reviews (REAL NAME)

This is a really good book to have on hand. It has a lot of really nice recipes and it is very easy to read. The directions are very clear and well written.