Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $17.00
  • Save: $5.70 (34%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
A Guide to Canning, Freez... has been added to your Cart
+ $3.99 shipping
Used: Good | Details
Condition: Used: Good
Comment: Satisfaction 100% guaranteed!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game Paperback – August 15, 2002

4.6 out of 5 stars 250 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$11.30
$6.18 $6.18

The Numberlys Best Books of the Year So Far
$11.30 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
  • +
  • Basic Butchering of Livestock & Game
  • +
  • Build a Smokehouse: Storey Country Wisdom Bulletin A-81
Total price: $26.55
Buy the selected items together


Editorial Reviews

About the Author

The late Wilbur F. Eastman, Jr., authored A Guide to Canning, Freezing, Curing & Smoking Meat, Fish and Game
NO_CONTENT_IN_FEATURE

The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Product Details

  • Paperback: 192 pages
  • Publisher: Storey Publishing, LLC; Rev Upd edition (August 15, 2002)
  • Language: English
  • ISBN-10: 1580174574
  • ISBN-13: 978-1580174572
  • Product Dimensions: 6 x 0.6 x 9 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (250 customer reviews)
  • Amazon Best Sellers Rank: #16,432 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Top Customer Reviews

Format: 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.
Comment 160 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: 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!
Comment 82 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment 46 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment 26 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition
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.
6 Comments 39 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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
Comment 19 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Set up an Amazon Giveaway

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

Pages with Related Products. See and discover other items: prepper supplies