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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game Paperback – August 15, 2002
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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
Has some good general information but we were wanting more specific "recipes ".Published 2 months ago by Smith
This came in handy and I have been smoking fish, beef, pork and chicken for years. I learned a few new techniques. Canning portion is very informative.Published 2 months ago by Jay M
So this is an old fasioned book for people from a different era. I used to read cooking books like this when i was young and they were my grandmothers. Read morePublished 3 months ago by Lurvuc